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Wheat Berry Salad with Green Beans and Corn

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.


  • 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


  • 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.


Rate or Review

Reviews (2 reviews)

  • User avater
    Leila215 | 07/14/2017

    WOW! Joanne Weir never ever disappoints and this recipe is a total keeper. I made it for my husband and I and didn't alter a single thing. The combination of crisp and sweet veggies along with the blue cheese is just grand. I used frozen corn FYI. Since I made it for 2 people and was hoping we could take leftovers for lunch, I didn't toss the whole salad in the vinaigrette. I made the vinaigrette and we dressed our servings individually each time. I was surprised that on day 3 this salad was still crisp and just as good!

  • 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.

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