Southwestern Bean Salad

By Foodiewife

My husband made this salad for a potluck BBQ. This salad not only has beautiful color, with a wonderful texture-- it's both healthy and very flavorful.

I'll have to ask him to make this more often!

This recipe comes from the book "Fat Free, Flavor Full" by by Gabe Mirkin.

Ingredients

• For the wheat berries:
• 2 cups wheat berries (or brown rice)
• 2 1/2 cups water
• 1/2 cup chicken stock (orvegetable or beef)
• 1 can black beans (or pinto, or kidney beans)
• 2 cups cooked corn kernels (fresh or frozen)
• 1 small red pepper
• 1 small onion, diced
• 1/2 cup vinegar (we use white)
• 1/4 cup cilantro leaves, chopped (or flat leaf parsely)
• 1 minced jalapeno pepper (or cayenne pepper, to taste)
• 1 teaspoon chili powder

Details

Servings 8

Preparation

Step 1

To prepare the wheat berries:
Steam them with 2 1/2 cups water and 1/2 cup chicken (or vegetable or beef stock) for 60 minutes (or according to package direction)
Cool to room temperature.

Prepare the vegetables and add to the cooled wheat berries.
Add the cilantro and vinegar and seasoning.

Chill for at least one hour.

Delicious and healthy!