Wheat Berry Salad

Recipes

I brought a dish similar to this one to Thanksgiving at my in-laws one year. Family members eyed it with skepticism and reached past it for some meat and stuffing. That was fortunate for me, since I was able to continue to eat it for several days. Like my Thanksgiving salad from years ago, this one lasts for days and is so good, I’ll make it the next time I take a dish to a Thanksgiving dinner. And if people are too put off to taste it, well that’s okay—it’s more for me. But trust me: you’ll like this. -Dana, food columnist

Wheat Berry Salad

1 pound wheat berries

2 cups (10 ounces) frozen lima beans

1 cup grapeseed oil

¼ cup raspberry red wine vinegar

1 cup dried cranberries

1 cup walnuts, chopped

2 cups celery, diced

1 cup scallions, chopped

Salt and pepper, to taste

1. In a large saucepan, cover wheat berries with water. Cook for about an hour until al dente. Drain.

2. Blanch lima beans. Drain.

3. Combine oil and vinegar. Add to warm wheat berries and lima beans and toss.

4. When the wheat berry mixture has cooled, add cranberries, walnuts, celery and scallions. Toss. Season with salt and pepper to taste.