Tuesday, May 18, 2010

Fiesta Wheat and Bean Salad

• 3 cups cooked wheat berries*
• 1 green pepper, diced
• 1 orange or red pepper, diced
• 1 red onion, diced
• 1 bunch cilantro, leaves chopped
• lime juice from 1 lime
• 1 jalapeno pepper, cored and diced
• 1 can (16 oz) corn, drained
• 1 can (15 oz) black beans, drained
• 2 teaspoons chili powder
• 2 teaspoons cumin powder
• 1/4 cup cider vinegar
• 1 tablespoon sugar
• 1/2 cup vegetable oil
• 1 teaspoon salt

Combine all ingredients in a bowl. Toss well. Chill for at least 1 hour before serving.

*Basic Cooked Wheat Berries

• 4 cups raw whole wheat
• 10 cups water
• 1 tablespoon salt

Oil a large (4 quart or larger) slow cooker or crock pot and fill with wheat, water, and salt. Cover and cook on low all night, 8 to 10 hours. Cooked wheat may be bagged and stored in the refrigerator for at least a week or in the freezer for months.

I usually just make a half batch of the wheat berries because I have a smaller crock pot. You can also eat the wheat berries like you would oatmeal. Just add milk and some brown sugar!

Darci Pierson

No comments:

Post a Comment