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Wheat Berry Salad – – perfect on a spring day

Wheat Berry SaladFINAL

Serves 12  (3/4-cup servings)


  • 8 cups water
  • 1 cup dry wheat berries
  • 1 15-ounce can of black beans, rinsed and drained
  • 2 cups frozen, shelled edamame, thawed
  • 1 bundle fresh asparagus, cut into 3/4 inch segments
  • 2 cups chopped tomato
  • 1 cup finely chopped red onion
  • Salt and black pepper to taste
  • 4 tablespoons red wine vinegar
  • 2 teaspoons good quality French Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves, finely pasted

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. Two minutes before draining the wheat berries, put the asparagus segments and edamame into the water for a quick blanching.

2. Drain the wheat berries, asparagus, and edamame into a fine mesh strainer and run under cold water to cool quickly, drain well.

3. Prepare the viniagrette by combining the vinegar with 2 tsp. salt and 1 tsp of freshly ground pepper along with 2 tsp. of French Dijon mustard and the pasted garlic cloves.  Once the salt has dissolved, whisk in the olive oil. 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.

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