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Wheatberry Salad with Black Beans, Bell Pepper and Avocado


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Wheatberry Salad with Black Beans, Bell Pepper and Avocado


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Wheatberry Salad with Black Beans, Bell Pepper and Avocado


  • Ready Time : 0 min


4-6 Servings


  • 1 cup wheatberries
  • 3 cups water
  • 1 15-ounce can (drained) black beans
  • 1 large avocado, cut into chunks
  • 1/2 cup chopped red bell pepper
  • 1 cup halved grape tomatoes
  • 1/2 cup chopped red onion
  • 1 cup chopped cheese or meat (optional)
  • 1 fresh serrano pepper, deseeded and finely chopped
  • 2 teaspoons fresh oregano leaves
  • 1/3 cup olive oil
  • 3 tablespoons red wine vingar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground cumin
  • salt and freshly ground pepper to taste


Place the wheatberries in a large saucepan and add the water. Bring to a boil over high heat, reduce the heat, cover the pan and simmer for about 50-60 minutes or until all the wheat is tender. Drain any remaining liquid and place the wheatberries in a bowl to cool. Add the black beans, avocado, bell pepper, tomatoes, red onion, cheese or meat if used, jalapeno pepper and oregano and toss to distribute ingredients evenly. In a small bowl whisk the olive oil, wine vinegar, mustard and cumin. Pour over the salad and toss the ingredients. Add salt and pepper to taste. Let the salad stand at least 30 minutes before serving.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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