Wheatberry Salad with Edamame and Sun-Dried Tomatoes


Wheatberry Salad with Edamame and Sun-Dried TomatoesIngredients

  • 4 cups water
  • 1 cup dry wheat berries, rinsed
  • 2 cups frozen shelled edamame for the salad cup thinly sliced celery
  • 1/2 cup chopped drained oil-packed sun-dried tomato halves
  • 1/2 cup raisins
  • 3 tbs. balsamic vinegar
  • 1 tbs. extra virgin olive oil
  • 1/2 tsp. lemon pepper
  • 2 garlic cloves, crushed
  • 1/4 cup chopped fresh parsley


To prepare the wheat berries and edamame:

  1. Bring water and wheat berries to a boil in a large saucepan.
  2. Reduce heat, cover and simmer gently for 1 hour, stirring occasionally.
  3. Stir in the edamame and continue to cook until they are tender, about 5 to 7 minutes.
  4. Drain and rinse.

To prepare the salad:

  1. In a large bowl, add cooked wheat berries, edamame, celery, sun-dried tomatoes, and raisins.
  2. In a small bowl, whisk together vinegar, oil, lemon pepper and garlic.
  3. Pour over wheat berry mixture and toss to coat.
  4. Sprinkle with parsley.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.