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.
There's no better veg to accompany the early eggs of spring than tender, young asparagus, which is just starting to become available now in the northeast. The dish you want: a simple frittata. If you're restricting cholesterol, you can stick with the egg substitute as written in the recipe, but if you keep chickens, you can make this just as easily by swapping in six eggs.