Recipe - Black Bean Corn And Wheat Berry Salad

1 cup Dried black beans 250 mL
1 cup Wheat berries 250 mL
2 cup Cooked corn niblets 500 mL
2 Sweet red peppers; roasted,
peeled and
; minced 2
1 Jalapeno; minced 1
1 bn Arugula or watercress;
trimmed and chopped
; 1
1/3 cup Chopped fresh cilantro or
parsley 75 mL
1/3 cup Chopped fresh basil 75 mL
2 tablespoon Chopped fresh mint 25 mL
2 tablespoon Chopped fresh chives or
green onions 25
; mL
3 tablespoon Red wine vinegar 45 mL
One half teaspoon Pepper 2 mL
1 Clove garlic; minced 1
Salt to taste
3 tablespoon Olive oil 45 mL

Soak beans in cold water for a few hours at room temperature or
overnight in refrigerator. Rinse and drain well.

In large pot, cover beans generously with water. Bring to boil,
reduce heat and cook gently for 1 to 1 One half hours, or until tender.
Drain well. Reserve in large bowl.

Meanwhile, place wheat berries in saucepan and cover with cold water
by about 4 inches/10 cm. Bring to boil and simmer gently for 1 to 1
One half hours until tender. Drain well (berries should be chewy but
tender). Combine with beans.

Add corn, peppers, jalapeno, arugula, cilantro, basil, mint and
chives to salad.

To make dressing, whisk together vinegar, pepper, garlic and salt.
Whisk in olive oil.

Toss dressing with salad. Taste and adjust seasonings if necessary.

Converted by MC_Buster.

NOTES : Each bite of this beautiful salad contains a burst of herbal
flavours and a wonderful blend of textures. Makes 8