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Black Bean, Mango & Kale Wheat Berry Salad

  • 15 m
  • 15 m
Carolyn Malcoun
“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


  • 1 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.
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