Back-On-Track Wheatberry and Bean Salad

Back-On-Track Wheatberry and Bean Salad

One of my favorite salads of all time and one of the most popular on the blog It has so many amazing flavors and textures and it is high in protein and fiber too.


  • Salad:
  • 1-cup dry wheat berries, cooked and drained
  • 2-cups/500ml cooked navy beans (you can substitute with bean of choice)
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 1 large tomato, diced
  • 2 large garlic cloves, minced
  • 1-cup fresh parsley, diced with large stems removed
  • 4 green onions, diced
  • Kosher salt and pepper, to taste
  • Dressing:
  • 2-4 tbsp extra virgin olive oil, to taste (I used to tbsp)
  • 2 tbsp balsamic vinegar
  • 1 tsp hot mustard
  • 1 tbsp Tamari soy sauce
  • 2 tbsp fresh lemon juice


  1. In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium-sized saucepan, covered with 3-inches of water. Bring to a boil and then reduce heat to medium and simmer for an hour. Drain and cool.
  2. In a large bowl, mix together the diced vegetables (cucumber, red bell pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or legume of preference) and stir.
  3. In a small bowl, mix together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
  4. When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste.
  5. Serving Size:makes 8, 1-cup servings

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