Tuesday, August 13, 2013

Wheat berry and Bean Salad

1 cup dry wheat berries, cooked and drained
2 cups/500 ml cooked navy beans (or beans of choice)
1 English cucumber, diced
1 red pepper, diced
1 large tomato, diced
2 large garlic cloves, minced
1 cup fresh parsley, diced with large stems removed
4 green onions, diced
Kosher salt and pepper, to taste

Dressing ingredients:
2-4 tbsp extra virgin olive oil, to taste
2 tbsp balsamic vinegar
1 tsp hot mustard
1 tsp tamari
2 tbsp fresh lemon juice

Rinse the wheat berries and place in medium sized pot, covered in 3 inches of water.  Bring to a boil and then reduce heat to medium and simmer for one hour. Drain and cool.
In a large bowl, mix together the diced vegetables.  Add in cooked and drained navy beans (or other bean of choice) and stir.
In a small bowl whisk together the dressing ingredients.  Set aside.
When the wheat berries are ready, drain and rinse and then stir into the salad.  Add the dressing just before serving and stir well.  If desired, season with salt and freshly ground black pepper.  Garnish with additional parsley.

Adapted from Alive Magazine

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