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Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals

Wheatberry salad recipe by OFL volunteer Karen Lee

jhartrick

For my graduation classes I (@Dorothy) like to have a potluck party. Last week I had three graduations so you know what that means--tons of good eats! I made mini chocolate cupcakes with prunes for my Hazel Park class and then some zucchini chocolate chip cookies for my River Rouge class. Gotta sneak those veg and fruits in somewhere! One dish I thought was spectacular was chef volunteer Karen Lee's wheatberry salad. I had never tried wheatberries; I enjoyed the heartiness of the grain, which was dressed in a super delicious vinaigrette. After I begged Karen for the recipe, she graciously sent it to me. Check it out and try it for yourself! I really like the combo of onion, edamame and black beans, but this can also be adapted to your personal tastes and preferences.

http://en.wikipedia.org/wiki/File:Wheatberries.jpg

Recipe: Wheatberry Salad 1/2 c of Wheatberries 8 oz. of black beans 1 cup grape tomatoes 1/2 cup of edamame 1/2 cup red onion, diced 3 T olive oil 2 T red wine vinegar salt and pepper to taste

Directions 1. Simmer the wheatberries in 4 cups of water for 55 minutes until tender. Drain & rinse under cold water until cool. 2. Mix with 8 oz black beans, 1 cup grape tomatoes cut in half, 1/2 cup Edamame, 1/2 cup red onion. 3. Make the dressing with the olive Oil, red wine vinegar and salt & pepper to taste.

Notes from Karen:

That's really all there is to it! I have used other veggies, cukes, carrots, celery; and other beans white or pink kidney; and lima beans in place of Edamame. I think it is the perfect salad and is my go to when I want a quick bite. The original recipe is from a magazine and I use it because it has whole wheatberries in the recipe which I like both the taste of and the nutritional value. They're very high in fiber!