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Wheat Berry Summer Salad
The CSA carries locally grown wheat berries from Barrio Bread. To prepare the wheat berries for this salad, simply boil the desired amount in a large quantity of water for about 50 minutes. Drain and proceed with the rest of the recipe.
- 1 medium bell pepper, chopped
- 2 ears corn
- 1/2 medium onion, diced
- 3 medium tomatoes, diced or several cherry tomatoes halved
- 2 cups cooked wheat berries
- 1 cup cooked beans
- 2 tablespoons oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon oregano
- Salt and pepper to taste
- ¼ cup crumbled goat cheese (if desired)
Slice corn from cobs. Chop bell pepper and onion. Use 1 tablespoon of oil to saute corn, bell pepper and onion over high heat, for about 4 minutes, stirring often. Combine cooked vegetables with wheat berries, beans and tomato halves. Mix remaining oil with vinegar and oregano and drizzle over salad. Mix well and season with salt and pepper to taste. Top with goat cheese, if using, and refrigerate. Serve cold.
Submitted by Sara Jones, Tucson CSA