515 minutes
This salad is a delightful mix of textures and flavors, perfect for a light meal or a side dish.
Wheat Berries, soaked for 8 hours and drained
0 oz
Green Beans, cut into 1½-inch pieces
0 oz
Celery, thinly sliced
0 oz
Green Onion, chopped
each
Flat Leaf Parsley, chopped
0 oz
Dried Cranberries
0 oz
Pecans, coarsely chopped and toasted
0 oz
Oil
tablespoons
Lemon Juice, freshly squeezed
tablespoons
to taste
to taste
1. Cook Wheat Berries
In a medium saucepan, add the soaked wheat berries and cover them with water. Bring the water to a boil, then reduce the heat and let it simmer for about 35 minutes until the wheat berries are tender. Once cooked, drain them well and allow them to cool to room temperature.
2. Blanch Green Beans
Bring a medium pot of water to a boil and add the green beans. Cook them for about 2 minutes until they are vibrant green and crisp-tender. Quickly transfer the beans to an ice-cold water bath to stop the cooking process and preserve their color and crispness. Once cooled, drain the beans well.
3. Combine Salad Ingredients
In a large bowl, combine the cooked wheat berries, blanched green beans, celery, green onion, parsley, dried cranberries, and toasted pecans. Toss everything gently to mix the ingredients evenly.
4. Prepare Dressing and Toss
For the dressing, whisk together the oil, freshly squeezed lemon juice, salt, and pepper in a small bowl or measuring cup. Pour this dressing over the salad mixture and toss until the salad is evenly coated. Taste and adjust the seasoning if necessary.
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