Tuesday, April 13, 2010

I saw this recipe in a magazine a few weeks ago and decided to try it for Sunday dinner as a side to halibut. It was delicious, unique, beautiful and nutritious!

Edamame, Black Bean & Wheat Berry Salad

Serves 6 (3/4-cup servings)

4 cups water
1/2 cup dry wheat berries
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Pompeian Red Wine Vinegar
3 Tbsp. Pompeian OlivExtra Plus

Salt and black pepper to taste

1. Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender.

2. Place in a fine mesh strainer and run under cold water to cool quickly, drain well.

3. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

Wheat berries are unprocessed wheat kernels and are sold in major supermarkets and health food stores.

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