Wheat Berries and Lime

I don’t typically document while I cook but I thought that I might as well capture the moment and share this great summer recipe. The name needs a little work because I just kept adding ingredients, therefore the name grew. However, I adapted the original recipe from one of my favorite recipe blogs, Oh She Glows.

I've recently started cooking with wheat berries because not only are they a great source of protein and fiber, they add a bit of texture to a salad. I typically don’t eat meat so the black beans are also an added bonus for me. You really can omit or add any veggies to this salad. I personally would have used a red pepper instead of a tomato but you work with what you’ve got, right? By the way, this makes a ton of servings, (at least 6 or 7 for me I would guess) so pull out that tupperware for future enjoyment.

Wheat Berry-Black Bean-Tomato-Cilantro-Beet Salad

1 Can Black Beans

2 Cups Wheat Berries

1 Tomato

¼ Red Onion

3 Roasted Red Beets

¼ Cup Chopped Cilantro

Dressing:

¼ Cup Olive Oil

1 tsp. chopped Garlic

¼ tsp. Ground Cumin

¼ Cup Chopped Cilantro

Juice of 2 Limes

½ tsp. Salt and Pepper to taste

Directions:

Cook and cool Wheat Berries. Once completely cooled, add rinsed Black Beans and toss with chopped tomato, onion, cilantro and beets. Add dressing and stir.

Enjoy it by itself or use as a topper on mixed greens. Maybe add a touch of feta cheese or even chilled shrimp would be nice if you’re feeling a little crazy.

Enjoy.