A great salad to bring to your next summertime picnic, this colorful dish is also a wonderful way to introduce your kids to new grains an veggies. Mix in one or two new options with old favorite and watch it disappear. If you like your salad a little more moist, splash a little balsamic vinegar on your portion. This salad keeps well, making leftovers and ideal packed lunch.
- 4 cups water
- 1/2 cup dry wheat berries
- 1/2 cup of black beans, rinsed and drained
- 1 cup frozen, shelled edamame, thawed
- 1/2 yellow pepper, chopped
- 1 cup chopped grape tomatoes
- 1/2 cup finely chopped red onion
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil (or Extra Virgin Olive Oil)
- Kosher salt and freshly cracked black pepper to taste
- In a medium sized sauce-pan, combine water and wheat berries and bring to a boil.
- Reduce heat, cover and simmer 45 minutes or until wheat berries are tender.
- Place in a strainer and run under cold water to cool quickly, drain well.
- Combine the wheat berries with the remaining ingredients in a medium bowl.
- Serve immediately or cover and refrigerate up to 8 hours in advance.
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 3.5g|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 6g||24%|
|Total Sugars 2g|
|Sugar Alcohol 0g|
|Other Carbohydrate 18g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Water, Tomatoes, Edamame, Black Beans, Wheat Berries, Red Onion, Yellow Bell Pepper, Red Wine Vinegar, Olive Oil.
Summertime, and the eating is fishy...in a good way. Visit your seafood counter for the freshest catch of the week and top it with the farmer's market-ripe tomatoes and an absolute bounty of basil for a dish that will having your guests absolutely swimming in anticipatory saliva.