Saturday, March 13, 2010

Black Bean, Edamame and Wheat Berry Salad

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Imagine how excited I was to find this recipe in the April issue of Food Network magazine!!

Black Bean, Edamame and Wheat Berry Salad
by Pompeian or Food Network's April 2010 issue pg 43

4 cups water
1/2 cup dry wheat berries
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Pompeian Red Wine Vinegar
3 Tbsp. Pompeian OlivExtra Plus (or Extra Virgin Olive Oil)
Salt and black pepper to taste

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. Place in a fine mesh strainer and run under cold water to cool quickly, drain well. 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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