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  • Black Bean, Corn And Wheat Berry Salad

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    Black Bean, Corn And Wheat Berry Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Dry black beans 250 mL
    • 1 c. Wheat berries 250 mL
    • 2 c. Cooked corn niblets 500 mL
    • 2 x Sweet red peppers, roasted, peeled and diced 2
    • 1 x Jalapeno, diced 1
    • 1 bn Arugula or possibly watercress, trimmed and minced 1
    • 1/3 c. Minced fresh cilantro or possibly parsley 75 mL
    • 1/3 c. Minced fresh basil 75 mL
    • 2 Tbsp. Minced fresh mint 25 mL
    • 2 Tbsp. Minced fresh chives or possibly green onions 25 mL
    • 3 Tbsp. Red wine vinegar 45 mL
    • 1/2 tsp Pepper 2 mL
    • 1 x Clove garlic, chopped 1 Salt to taste
    • 3 Tbsp. Extra virgin olive oil 45 mL

    Directions

    1. Soak beans in cool water for a few hrs at room temperature or possibly overnight in refrigerator. Rinse and drain well.
    2. In large pot, cover beans generously with water. Bring to boil, reduce heat and cook gently for 1 to 1 1/2 hrs, or possibly till tender.
    3. Drain well. Reserve in large bowl.
    4. Meanwhile, place wheat berries in saucepan and cover with cool water by about 4 inches/10 cm. Bring to boil and simmer gently for 1 to 1 1/2 hrs till tender. Drain well (berries should be chewy but tender). Combine with beans.
    5. Add in corn, peppers, jalapeno, arugula, cilantro, basil, mint and chives to salad.
    6. To make dressing, whisk together vinegar, pepper, garlic and salt.
    7. Whisk in extra virgin olive oil.
    8. Toss dressing with salad. Taste and adjust seasonings if necessary.
    9. NOTES : Each bite of this beautiful salad contains a burst of herbal flavours and a wonderful blend of textures.
    10. Makes 8 servings.

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