Wheat Berry Salad with Corn & Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 177.4
- Total Fat: 10.8 g
- Cholesterol: 12.5 mg
- Sodium: 68.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.3 g
View full nutritional breakdown of Wheat Berry Salad with Corn & Tomatoes calories by ingredient
Introduction
A hearty salad made with wheat berries, this is a fantastic potluck contribution. A hearty salad made with wheat berries, this is a fantastic potluck contribution.Number of Servings: 4
Ingredients
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1 cup wheat berries
1 small red onion, chopped fine (about 1/4 cup)
1 garlic clove, minced
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
1 1/2 cups cooked corn (frozen, or cut from 2 fresh ears and steamed)
1/2 cup smoked mozzarella cheese, diced
1 pint vine-ripened cherry tomatoes, halved
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
Tips
You'll find wheat berries in the bulk food section of Whole Foods; substitute pearled barley or farro (an Italian grain similar in texture) if you'd like.
Directions
Serves 4.
Bring a pan of water to a boil; add 1 tsp. salt and stir in wheat berries. Return to a boil, then reduce heat slightly and cook until the wheat berries are al dente (like pasta), about 40 to 50 minutes. Drain and cool slightly.
In a small bowl, stir together red onion, garlic, olive oil, balsamic vinegar and a pinch of salt.
In a serving bowl, combine wheat berries, corn, tomato and smoked mozzarella. Add dressing to taste. Add fresh herbs and toss gently to combine.
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Bring a pan of water to a boil; add 1 tsp. salt and stir in wheat berries. Return to a boil, then reduce heat slightly and cook until the wheat berries are al dente (like pasta), about 40 to 50 minutes. Drain and cool slightly.
In a small bowl, stir together red onion, garlic, olive oil, balsamic vinegar and a pinch of salt.
In a serving bowl, combine wheat berries, corn, tomato and smoked mozzarella. Add dressing to taste. Add fresh herbs and toss gently to combine.
view more recipes like this at writes4food.com
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