Wheat Berry and Bean Salad created by Angela Liddon

[@chefsherrysplant-basedkitchen]

WHEAT BERRY AND BEAN SALAD Adapted from Alive Magazine and Oh She Glows by Angela Liddon Yield: 8 cups Salad Ingredients: 1 cup dry wheat berries, cooked and drained 2 cups cooked navy beans 1 English cucumber, diced 1 red pepper, diced 1 large tomato, diced 2 large garlic cloves, minced 1 cup fresh parsley, diced, with large stems removed 4 green onions diced Kosher salt and pepper, to taste Dressing Ingredients: 2-4 tablespoons white balsamic vinegar 1 teaspoon Dijon mustard 1 tablespoon tamari 2 tablespoons fresh lemon juice Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool. In a large bowl, mix together the diced vegetables. Add in navy beans and stir. In a small bowl, whisk together the dressing ingredients. Set aside. You may want to double the dressing. When the wheat berries are ready, drain and rinse and stir into the salad. Add the dressing just before serving and stir well. Season with kosher salt and pepper to taste.

[@cathysabo1454]

Both look great!! 😋

[@chefsherrysplant-basedkitchen]

enjoy!

[@CompanionAnimals2011]

Oh these look so delicious, I'm going to have to try both! Thanks for posting.💜

[@chefsherrysplant-basedkitchen]

You're so welcome!

[@momcaregiver]

Not sure what looks better, the food or all that counter space :)