Wheat berries give this healthy grain-salad recipe a toothsome bite. The chopped kale can be swapped for any dark leafy green, such as spinach or chard, if desired. Source: EatingWell Magazine, May/June 2017

Carolyn Malcoun
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Ingredients

Directions

  • Whisk oil, lime juice, shallot, salt and pepper in a large bowl. Add wheat berries, beans, kale and mango; stir to coat. Serve topped with sunflower seeds.

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Tips

Tips: To make 3 cups cooked wheat berries: Bring 1 1/2 cups wheat berries and 5 cups water to a boil in a medium saucepan. Reduce heat to maintain a gentle simmer; cover with a tight-fitting lid and cook until tender, 50 to 60 minutes. Drain if needed.

Nutrition Facts

387 calories; 17.3 g total fat; 2.1 g saturated fat; 342 mg sodium. 316 mg potassium; 47 g carbohydrates; 9.6 g fiber; 5 g sugar; 12.1 g protein; 838 IU vitamin a iu; 21 mg vitamin c; 35 mcg folate; 75 mg calcium; 3 mg iron; 55 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2018
Not my fav but it was good Read More
Rating: 5 stars
02/14/2018
I made this to use up some wheat berries in my pantry and loved it. It was even better the next day for lunch! Will definitely make again. Read More