Early Spring Salad

From: http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/

If you're not familiar with wheat berries they are firm and hearty, one of the meatier grains. High in fibre they are a great addition to a bean salad making it something more substantial.  I really like the texture and often use it as a base for salads, adding veggies and dressing.  Substitutions for wheat berries could be kamut (kamoot), quinoa, spelt, rice, cous cous, etc.)  Wheat berries, spelt, kamut, etc. are really easy to freeze. If it a bit of a process making them make extra and freeze for another meal.

Salad Ingredients:

• 1 cup dry wheat berries, cooked and drained
• 2 cups/500 ml cooked navy beans (or black beans, chick peas, etc.)
• 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, to taste

Dressing Ingredients:

• 2-3 tbsp extra virgin olive oil, to taste 
• 2 tbsp balsamic vinegar
• 1 tsp hot mustard (or regular)
• 1 tbsp Tamari (soy sauce)
• 2 tbsp fresh lemon juice

Directions: In a medium bowl, soak the wheat berries overnight in cold water. If you have a rice cooker cook on brown rice setting (there is no need to soak).  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. They should be firm but not hard. Drain and cool.

In a large bowl, mix all salad ingredients.

In a small bowl whisk together the dressing ingredients.

 Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

Yield: 7.5-8 cups.