Black Bean, Edamame and Wheat Berry Salad

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Serves 6

I can never have enough side dish recipes that include a noodle or a grain. They are filling, can be served at room temperature and are great as leftovers.
4 cups water
½ cup dry wheat berries
½ of a 15 ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
¼ cup finely chopped red onion
½ teaspoon cumin (optional)
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
Fresh parsley, cilantro or basil, chopped on top

Combine the 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 tender. Place in a strainer, run under cold water, and drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Top with parsley, cilantro or basil. Cover and store in the refrigerator and serve at room temperature.

One thought on “Black Bean, Edamame and Wheat Berry Salad

  1. I love wheat berries and am so glad you posted a recipe for them! They have a great texture (I think), and are a nice mix up to other traditional Shabbos sides. They are also very good for you, especially when compared with cous cous, noodles and rice.

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