Summer Corn Wheat Berry Salad

  • Yield 4 servings

Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans.


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



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