Summer Wheat Berry Salad with Chimichurri Dressing
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 191 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 210 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 3 grams
- Total: 2 hr 25 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 2 hr 5 min
Ingredients
Wheat Berry Salad:
3/4 cup wheat berries, soaked overnight
1 ear sweet corn
1 cup cherry tomatoes, halved
1 medium Middle Eastern cucumber, diced
1/4 medium red onion, thinly sliced
Chimichurri Dressing:
1 cup roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon chile flakes, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 large clove garlic, pressed
Directions
- For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.
- Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
- For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve.