Nutrition per serving may change if servings are adjusted.
⅓ cup extra-virgin olive oil
⅓ cup lime juice
2 tablespoons minced shallot
¾ teaspoon salt
½ teaspoon ground pepper
3 cups cooked and cooled wheat berries (see Tips)
2 cups rinsed low-sodium canned black beans
2 cups chopped kale
1 cup diced mango
¼ cup toasted sunflower seeds
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.
Tips: To make 3 cups cooked wheat berries: Bring 1½ 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.
387 calories;17 g fat(2 g sat); 10 g fiber; 47 g carbohydrates; 12 g protein; 35 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 838 IU vitamin A; 21 mg vitamin C; 75 mg calcium; 3 mg iron; 342 mg sodium; 316 mg potassium