4 cups water
½ cup dry wheat berries
1 cup cooked black beans (about half of a 15 ounce can, rinsed and drained)
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
½ cup ﬁnely chopped red onion
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
- Combine the water and wheat berries in a medium saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer for 55 minutes or until the wheat berries are just tender.
- Drain well in a ﬁne mesh strainer and combine with the remaining ingredients in a medium bowl.
- Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.
Recipe and photo courtesy of Pompeian