Wheat Berry Salad With Chilies And Corn Recipe

Name: Wheat Berry Salad With Chilies And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of Wheat berries; Salt; 2 cups of Ears corn (enough to make 1 kernels); 4 teaspoons of To 5 extra-virgin olive oil; Freshly ground black pepper; 1 Poblano chili or /2 green bell pepper; 1/2 Red bell pepper; 1/2 Yellow bell pepper; 1 Clove garlic, minced; 1 To 2 jalapeno chilies, cored, seeded, and minced (optional); 1/2 cup of Finely chopped fresh cilantro, mint, or flat-leaf parsley; 4 Scallions, very finely chopped; 4 tablespoons of To 5 fresh lime juice; 1/2 teaspoon of Of your favorite hot sauce, or to taste (optional)

Servings: persons

1 cup of Wheat berries
Salt
2 cups of Ears corn (enough to make 1 kernels)
4 teaspoons of To 5 extra-virgin olive oil
Freshly ground black pepper
1 Poblano chili or /2 green bell pepper
1/2 Red bell pepper
1/2 Yellow bell pepper
1 Clove garlic, minced
1 To 2 jalapeno chilies, cored, seeded, and minced (optional)
1/2 cup of Finely chopped fresh cilantro, mint, or flat-leaf parsley
4 Scallions, very finely chopped
4 tablespoons of To 5 fresh lime juice
1/2 teaspoon of Of your favorite hot sauce, or to taste (optional)

1
1. Rinse the wheat berries and soak in 6 cups cold water for at least 4 hours, preferably overnight. Drain well.
2
2. Briskly simmer the wheat berries in 1 quart lightly salted water for 1-1/2 hours, or until tender but not soft. Drain the wheat berries in a colander, rinse with cold water, and drain again. Note: You can omit the soaking, but increase the cooking time to 2-1/2 hours. The wheat berries can also be cooked in a pressure cooker, following the manufacturer's instructions. This will take about 30 minutes.
3
3. Meanwhile, brush the corn with 1 teaspoon olive oil and sprinkle with salt and pepper. Grill the ears over a medium flame on a barbecue (or under the broiler) until nicely browned, 2 to 3 minutes per side. Let the corn cool and cut the kernels off the cob.
4
4. Core and seed the poblano chili and red and yellow bell peppers. Cut each into strips 1 inch long and 1/4 inch wide.
5
5. Combine the wheat berries, corn, poblano chili, bell peppers, garlic, jalapenos (if using), cilantro, scallions,

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup of Wheat berries, Salt, 2 cups of Ears corn (enough to make 1 kernels), 4 teaspoons of To 5 extra-virgin olive oil, and more.

Yes, Wheat Berry Salad With Chilies And Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wheat Berry Salad With Chilies And Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions