Summer Corn Wheat Berry Salad

  • Yield: 4 servings


2tablespoons fresh lemon juice
1 1/2teaspoons sherry vinegar
1 garlic clove, mined
1teaspoon Dijon mustard
1/2teaspoon salt
1/8teaspoon ground black pepper
3tablespoons extra-virgin olive oil
8cups water
1teaspoon salt
1cup wheat berries, soaked overnight or quick-soaked
1cup corn off the cob, freshly cooked or 1 cup frozen corn, thawed
1cup dried white beans, cooked
1/2 orange bell pepper, chopped
1/4cup red onion, finely chopped
1/4cup fresh parsley, finely chopped
1teaspoon lemon zest
2 tomatoes, seeded and chopped
1/4cup feta cheese, crumbled


  1. To make the dressing: In a small bowl whisk together the lemon juice, vinegar, garlic, mustard, olive oil, salt and pepper.
  2. To make the salad: Bring the water, add salt and wheat berries to a boil in a large pot over medium-high heat. Turn heat down to low and simmer, uncovered, for 50 to 60 minutes, or until the wheat berries puff up a bit and become tender. Drain and rinse with cool water.
  3. In a large bowl combine the cooked wheat berries, corn, white beans, bell pepper, red onion, parsley, lemon zest and tomatoes.
  4. Drizzle the salad with the dressing and toss to combine. Top the salad with the crumbled feta and enjoy.
Recipe by Kimberly of Flavorista, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 259.8
  • Fat 13g
  • Saturated Fat 2.9g
  • Cholesterol 8.3mg
  • Sodium 435.2mg
  • Carbohydrate 30.7g
  • Fiber 5.7g
  • Sugars .7g
  • Protein 8.4g