Salad, Wheat Berry and Black Bean

Recipe Source: Boulder Valley School District

This is an excellent side dish or addition to salad bar options.

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementary8 TbspElementary16
SecondaryN/ASecondary8 TbspSecondary16
Recipe Total Yield
Volume2 qt
Weight3.19 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Wheat Berries (Indian Harvest)12 oz2.93 lb1 qt
Beans, Black Canneddrained7.75 oz1 pt
Pepper, Greensmall diced6.25 oz1 pt
Onion, Redsmall diced2.5 oz8 Tbsp
Cilantro, Freshchopped1.5 oz8 Tbsp
Cumin, Ground1 Tbsp, 1 tsp
Lime Juice, Fresh4 Tbsp2 oz4 Tbsp
Vegetable Oil4 Tbsp
Salt, Kosher2.5 tsp
Black Pepper, Ground0.5 tsp


  1. Cook Wheatberries according to package directions. After wheatberries have cooked, (they will soften and begin to bloom) drain them. Cool completely.
  2. 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.

Serving Guidelines

Elementary Serving Utensil:4 oz spoodle or disher
Secondary Serving Utensil:4 oz spoodle or disher