Black Bean, Edamame, and Wheat Berry Salad

Perfect for my picnic...

My mother passed this recipe on to me via a very thoughtful scrapbook of recipes I received at my bridal shower. I'm not sure where it hails from. To my knowledge she found it on an ad for vinegar or tomatoes in a Cooking Light magazine. :-/

Anyways, it is absolutely delicious and provides more than enough "good stuff" to fuel you through the end of you day if devoured at lunch. Wheat berries are my favorite grain. These little puppies are power-packed, complete with all wheat is intended to have- the bran, germ, and endosperm. They are high in fiber, the insoluble kind that keeps your intestines happy. The edamame also add a nice texture and a nice kick of protein making this snack very well balanced along with the black beans and veggies.

Let's get a close-up before I hand over that recipe...

Black Bean, Edamame, and Wheat Berry Salad


4 cups water
1/2 cup dry wheat berries
1/2 can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1/2 cup chopped roma tomatoes (I use a bit more)
1/2 cup finely chopped red onion
3 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
Salt and pepper to taste

Combine water and wheat berries in medium saucepan, bring to a boil. Reduce heat, cover, and simmer 55 minutes or until tender. Drain through fine mesh strainer and rinse with cold water. Drain.

Combine with remaining ingredients in medium bowl. Serve immediately or cover and cool up to 8 hours in advance. Serve with pita chips.