Let me tell you about my newest favorite salad (be warned, you might hear this statement over and over again this summer). Flipping through the pages of my newest Food Network Magazine I came across this picture of a salad that sparked my interest. Mind you, this wasn't a "normal" recipe for the magazine but rather an advertisement for Pompeian Olive Oil and Vinegar. I got all excited upon closer inspection since this salad had two of my favorite ingredients in it - wheat berries and Edamame.
I told my husband about my find and he didn't share my enthusiasm. In fact he was kind of reserved when he heard about the wheat berries. Of course though, once I'm determined to try something new there is no stopping me and this was no exception. The salad is very filling and full of protein due to the black beans and Edamame and full of fiber due to the wheat berries* , but by adding the tomatoes and vinaigrette it keeps the recipe light and balanced. This salad has summer BBQ and potluck written all over it and since it is a non-mayo based recipe, this is the perfect side dish to bring to any occasion.
I served this alongside Avocado BLT's which made it a wonderful meal. And in case you're wondering how the salad was received by my husband and kids? They LOVED it, as did I. I kept hearing lots of moaning and "Oh, this is so good, you have to make it again". This salad is going into my regular rotation of summer salads and will be making an appearance again soon.
*I found the wheat berries at my local grocery store in their health food bulk section, but you can also find them at other health food stores or even online from Bob's Red Mill.
Black Bean, Edamame and Wheat Berry Salad
4 cups water
1/2 cup dry wheat berries
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen shelled Edamame, thawed
1 cup fresh tomatoes, chopped
1/2 cup red onion, finely chopped
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon mustard
1/2 teaspoon sugar
Kosher Salt and Pepper to taste
Combine water and wheat berries in a medium saucepan, bring to a boil. Reduce heat; cover and simmer 55 minutes or until wheat berries are tender. Place in a fine mesh strainer, run under cold water to cool quickly, drain.
Combine the wheat berries with remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.