Back On Track Wheat Berry and Bean Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 cup dry wheat berries cooked and drained
- 2 cups/500 ml cooked navy beans (i was out so i used chickpeas!)
- 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 + pepper
- dressing ingredients:
- 2 -4 tbsp extra virgin olive oil to taste (i used 2 tbsp)
- 1 teaspoon hot mustard (i used regular)
- 1 tablespoon tamari
- Carbohydrate 5.19913594191656 g
- Cholesterol 0 mg
- Fat 0.228517733848675 g
- Fiber 1.30608556872947 g
- Protein 1.21748473167434 g
- Saturated Fat 0.037680639446245 g
- Serving Size 1 1 cup (100g)
- Sodium 112.693051369743 mg
- Sugar 3.89305037318709 g
- Trans Fat 0.0792075447039965 g
- Calories 24 calories
Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool. In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir. In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). 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. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.
