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Prep time
1 hour 10 minutes
6 Servings
Serving Size
¾ cup

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

  1. Combine the water and wheat berries in a medium saucepan and bring to a boil.
  2. Reduce the heat to low, cover, and simmer for 55 minutes or until the wheat berries are just tender.
  3. Drain well in a fine mesh strainer and combine with the remaining ingredients in a medium bowl.
  4. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

Recipe and photo courtesy of Pompeian

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