Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Wheat Berry Salad with Green Beans and Corn

Article Image
Scott Phillips

Servings: 8 to 10

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

Ingredients

  • 2-1/4 cups wheat berries
  • Kosher salt
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  • 1/3 cup sherry vinegar
  • 2 Tbs. roasted walnut oil
  • Freshly ground black pepper
  • 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
  • 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
  • 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
  • 1 cup crumbled blue cheese
  • 1/4 cup thinly sliced chives

Nutritional Information

      Calories (kcal) : 340
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 10
      Sodium (mg): 490
      Carbohydrates (g): 37
      Fiber (g): 5
      Protein (g): 8

Preparation

  • Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.
  • Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.
  • Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.
  • Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Make Ahead Tips

The salad can be refrigerated for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Reviews

Rate or Review

Reviews

  • megclemmer | 06/14/2012

    This is excellent. Made it for a group of 50 without the blue cheese to keep it vegan. Went over exceptionally well. Left- overs the next day were equally good.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks