Wheat Berry and Navy Bean Salad

I love this salad!  So fresh and filled with yummy textures.  Wheat berries take a long time to cook and have to soak overnight so plan ahead!  I usually cook plenty of extra wheat berries so that I can use them for hot cereal the next morning.  You can just store them in a sealed container in the fridge and reheat in the morning.  Did you know that when mixed with legumes, wheat berries make a complete protein?  Cool!  You can find wheat berries at most health food stores.

Wheat Berry and Navy Bean Salad

Salad

1 cup dry wheat berries
2 cups canned white navy beans, drained 
1 long English cucumber, diced
1 large red pepper, seeded and diced
4 green onions, chopped
1 large tomato, diced
2 cloves garlic, minced
1 cup fresh parsley, chopped
Salt and pepper to taste

Dressing

2 Tbsp cold-pressed, extra-virgin olive oil (original recipe calls for 1/4 cup)
2 Tbsp balsamic vinegar
1 Tbsp tamari
2 Tbsp fresh squeezed lemon juice
1 tsp hot mustard

In medium bowl soak wheat berries overnight in cold water. Drain wheat berries and place in saucepan; cover with 2 in. cold water. Bring to boil; reduce heat to low and simmer, partially covered, about 1 hour. Drain and cool. 

In large bowl, combine cooled wheat berries with beans, cucumber, red pepper, tomato, green onion, garlic, and parsley; season with salt and pepper to taste.

In small bowl make dressing by whisking together olive oil, vinegar, tamari, lemon juice, and hot mustard until well combined.

Toss salad with dressing just before serving. Serves 6.

Each serving contains: 400 calories; 20 g protein; 10 g total fat (1.4 g sat. fat, 0 g trans fat); 65 g carbohydrates; 16 g fibre; 23 mg sodium

Source:  Alive   (Also called Back On Track Wheat Berry and Bean Salad on Oh She Glows)