Salad, Wheat Berry and Black Bean
Recipe Source: Boulder Valley School District
This is an excellent side dish or addition to salad bar options.
|Serving Sizes by Weight||Serving Sizes by Volume||Serving Each|
|Recipe Total Yield|
|Analysis||Meat / Meat Alternate (oz)||Grains / Breads (Servings)||Vegetables / Fruits (Cups)|
|Ingredients||Instruction||As Purchased||Prepped by Weight||Prepped by Volume||Prepped Each|
|Wheat Berries (Indian Harvest)||12 oz||2.93 lb||1 qt|
|Beans, Black Canned||drained||7.75 oz||1 pt|
|Pepper, Green||small diced||6.25 oz||1 pt|
|Onion, Red||small diced||2.5 oz||8 Tbsp|
|Cilantro, Fresh||chopped||1.5 oz||8 Tbsp|
|Cumin, Ground||1 Tbsp, 1 tsp|
|Lime Juice, Fresh||4 Tbsp||2 oz||4 Tbsp|
|Vegetable Oil||4 Tbsp|
|Salt, Kosher||2.5 tsp|
|Black Pepper, Ground||0.5 tsp|
- Cook Wheatberries according to package directions. After wheatberries have cooked, (they will soften and begin to bloom) drain them. Cool completely.
- Ina large bowl, combine the wheatberries, black beans, onion, and cilantro. Whisk together the lime juice, cumin, salt, pepper, and oil. Pour over the salad and toss well to combine.
|Elementary Serving Utensil:||4 oz spoodle or disher|
|Secondary Serving Utensil:||4 oz spoodle or disher|