White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette
White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette
Servings
4
Prep Time
15-20 minutes
Cook Time
1 minute
"I used this dressing for a White Sonora Wheat Berry and Rancho Gordo Domingo Rojo Bean salad using some leftover grilled veggies I had in the fridge and a few fresh ingredients, but this would be great with fresh or grilled corn, avocado, roasted sweet potato, roasted beets or finely chopped kale. I cooked the beans and wheat berries together in my Instant Pot with 4 cups of water, on high for 25 minutes."
Author:Ren Rossini
Ingredients
1 small clove of garlic, grated
2 Tbsp fresh lime juice
2 Tbsp olive oil
-
2 tsp Wild Mountain Cumin
¼ tsp salt
-
Ground Robusta Black Peppercorns, to taste
1 cup cooked White Sonora Wheat Berries (started with ½ cup uncooked)
2/3 cup cooked Domingo Rojo Beans (started with ⅓ cup uncooked), or red kidney beans
½ cup halved cherry tomatoes
¼ cup diced cucumber
½ cup grilled onion, chopped (can sub 1 Tbsp finely chopped red onion)
½ cup grilled zucchini, chopped (this would be good with raw zucchini too)
2 Tbsp chopped fresh cilantro
All of the Cumin Lime Vinaigrette
Cumin Lime Vinaigrette
White Sonora Wheat Berry & Red Bean Salad
Directions
Cumin Lime Vinaigrette
Grate garlic and cover in the lime juice and salt. Let sit for 10 minutes.
Stir in Wild Mountain Cumin.
Whisk in olive oil and add more salt and black pepper to taste.
White Sonora Wheat Berry & Red Bean Salad
Combine all of the ingredients in the salad and mix until the vinaigrette coats everything.
Supermarket
Fair Trade