Wheatberry, Corn, Edamame Salad

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 325.0
  • Total Fat: 15.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 27.6 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Wheatberry, Corn, Edamame Salad calories by ingredient


Introduction

Cook Edamame in salted, boiling water for 5-7 minutes. Drain and cool. Mix together cooked wheatberries, corn, black beans, chopped scallions, almonds, chopped red bell peppers, and cooled edamame. In a small bowl, add lemon and lime juice, cider vinegar, salt, pepper, sugar, mustard, and orange juice. Then slowly whisk the olive oil into the other liquid ingredients. Pour dressing over the solid ingredients. Serve at room temperature or chill and serve later. Cook Edamame in salted, boiling water for 5-7 minutes. Drain and cool. Mix together cooked wheatberries, corn, black beans, chopped scallions, almonds, chopped red bell peppers, and cooled edamame. In a small bowl, add lemon and lime juice, cider vinegar, salt, pepper, sugar, mustard, and orange juice. Then slowly whisk the olive oil into the other liquid ingredients. Pour dressing over the solid ingredients. Serve at room temperature or chill and serve later.
Number of Servings: 5

Ingredients

    frozen sweet corn kernels, 1 cup
    canned black beans, rinsed, 1 cup
    frozen, shelled edamame, cooked, 1 cup
    sweet red bell pepper, chopped, 1 cup
    Scallions 2 tblsp, chopped
    raw almonds, slivered. 1/4 cup
    Wheatberries, cooked, one cup

    Dressing:
    Juice of one lime
    Juice of one lemon
    1/4 cup cider vinegar
    1 tsp salt
    1 tsp pepper
    1/2 tsp Dijon mustard
    1 oz orange juice
    1 tsp sugar
    1/4 cup olive oil

Directions

Makes about 5 - 1 cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user SKTHOBURN.