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Black Bean, Mango & Kale Wheat Berry Salad
“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.”
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
1Whisk 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.