Black Bean, Edamame and Wheat Berry Salad
by Pompeian or Food Network's April 2010 issue pg 43
4 cups water
1/2 cup dry wheat berries (Sandy used couscous)
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Pompeian Red Wine Vinegar (balsamic vinegar substituted)
3 Tbsp. Pompeian OlivExtra Plus (or Extra Virgin Olive Oil)
Salt and black pepper to taste
Combine water and wheat berries in a medium saucepan and bring to a
boil. Reduce heat, cover and simmer 55 minutes or until wheat berries
are just tender. Place in a fine mesh strainer and run under cold water
to cool quickly, drain well. Combine the wheat berries with the
remaining ingredients in a medium bowl. Serve immediately or cover with
plastic wrap and refrigerate up to 8 hours in advance . Fixed 4
July 2010
Photo by Pompeian.com