Wheatberry Salad with fire roasted corn!

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This salad is so yummy and healthy!! Wheatberry salad is one of my favorite multipurpose dishes. You can serve for breakfast with fruit and yogurt or lunch with salsa and black beans. For dinner it is delicious with grilled salmon. Wheatberries are the backbone of this delicious salad.

atberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry salads are one of my favorite multipurpose dishes. Serve a wheatberry salad for breakfast (with yogurt, banana and walnuts), lunch (with sweet potatoes, black beans and salsa) or for dinner (with wild salmon, spinach and olives). Change your flavors to match the seasons as well – this version is the ultimate Fall salad and features butternut squash, cranberries, pomegranate arils and arugula with a maple-Dijon dressing.
Read more at http://www.katheats.com/the-ultimate-fall-wheatberry-salad#KJduPcgOulHfIkFQ.99

Wheatberry Salad


1/2 c. wheat berries,
2 T parsley, chopped
2 T. cilantro chopped
2 T. mint, chopped
1 c. baby tomatoes
1/4 red onion sliced
2 ears of corn roasted on the grill and sliced off the cob
1 T Champayne vinegar
Juice of 1 lemon
2 T extra-virgin olive oil
salt and pepper

Pour the wheat berries into a large bowl. Cover them with at least one inch of water, add the chopped parsley. Soak the wheat berries for six to eight hours or overnight.

Drain the wheat berries after they have finished soaking. Fill a pot with enough water to cover the wheat berries by three inches. Bring the pot of water to a boil.

Add the soaked wheat berries and reduce heat to a simmer. Cook the wheat berries, uncovered, for 30 to 60 minutes. The longer the wheat berries are cooked, the more tender they will become

 

Spread the drained wheat berries on a baking sheet lined with foil and drizzle olive oil. Make sure to coat all the wheat berries. The foil keeps the berries from sticking to the baking sheet and makes clean up easier.

 Toss the wheat berries with the remainder of the ingredients and a little lemon zest from the lemon. Season with salt and pepper.

Serve with arugula or seasonal greens! Yum!

How adorable is this!! The start of many traditional Easter's with the Easter bunny! My grandchildren!!

Cheers!
JJ