Warm weather makes me crave cold salads. I ♥ wheat berries and all the other ingredients in this salad. I can’t recall where I found the original recipe but I tweaked it to suit my Southwestern via the South culinary roots.
I’m fairly certain this was designed to be a vegetarian dish. If you’re like me and you need a little extra protein in your meals, boiled shrimp makes an awesome addition to this dish. The flavors remind me of a shrimp stuffed avocado dish I had once at a restaurant on top of the point in Puerto Penasco. The Asian dressing gives this dish a surprising twist.
- 1 cup cooked wheat berries*
- 1 can black beans, drained and rinsed
- 1 can petite diced tomatoes, drained and rinsed
- 1 cup frozen shelled edamame, thawed †
- 1/2 cup red onion, finely chopped
- 1 avocado, peeled and diced
- 1 tsp fresh cilantro, chopped
- Boiled shrimp – optional
- 1 cup olive or canola oil
- 1/4 cup soy sauce
- 1clove garlic, minced
- 1/4 cup rice vinegar
- 1 tsp fresh ginger, mince
Combine all ingredients into large mixing bowl. Mix dressing in separate container. Add enough dressing to cover salad to your preference. Cover and refrigerate 2 hours until flavors have a chance to meld. Save extra dressing for use in other salads.
* Wheat berries are easy to cook; no pre-soaking is required. Boil 3 cups of water. Add 1 cup of dried wheat berries, reduce heat to medium and cook uncovered for about 30 minutes. Drain and rinse with water. I usually cook a few cups at a time in a large Dutch oven and freeze them in one cup servings. Dried wheat berries can be found in the bulk sections of Frys and Sprouts.
† Frozen, shelled edamame can be found at Sprouts all the time. Frys carries this but not consistently. One bag will be sufficient to make 3 batches of various salads.