Tomato Green Bean Salad with Wheat Berries

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 2 hr 30 min
  • Active: 35 min


1 1/2 cups (175 grams) wheat berries

Kosher salt and freshly ground black pepper 

1 tablespoon unsalted butter 

1/2 pound green beans, trimmed and cut into 1- to 2-inch pieces 

3 tablespoons honey 

2 tablespoons sherry vinegar 

3 limes (363 grams)

1/2 cup olive oil 

1 pound baby heirloom medley tomatoes (453 grams), cut in half 

10 ounces cherry tomatoes (290 grams), cut in half

3 roma tomatoes (360 grams), chopped into 1-inch chunks

1 clove garlic, grated 

1 large jalapeno (46 grams), thinly sliced

1 small red onion (96 grams), thinly sliced

1/2 cup basil leaves, torn if large 

1/2 cup whole fresh mint leaves


  1. Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside.
  2. Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside. 
  3. Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl. 
  4. Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired.
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1 Review

Joanne S.

I made this solely to try the dressing as I had limes to use up.  I omitted the honey and wheat berries bc I'm trying to cut back on carbs and sugar. The taste was fine without adding in the honey.  That's just me. I didn't even have basil or mint on hand bc the garden is on the way out now. I added parsley bc that's still growing outside. I will gladly make it again when I have those herbs around too. Use any veggie you want, I used tomatoes bc the cherry tomatoes were plentiful still from the garden to use up.  It's just my husband and myself, so to make the green beans and tomatoes together would have been way too much.  I did make the entire dressing recipe though and saved the extra in fridge.  So all in all, the recipe using tomatoes, parsley, sliced red onion and the lime dressing was good.....I will keep the recipe for the dressing to use again for any salad in the future. It is so simple to make.

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