Recipe for Black Bean, Corn and Wheat Berry Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup Dried black beans 250 mL
1 cup Wheat berries 250 mL
2 cup Cooked corn niblets 500 mL
2 x Sweet red peppers, roasted, peeled and diced 2
1 x Jalapeno, diced 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 tbl Chopped fresh mint 25 mL
2 tbl Chopped fresh chives or green onions 25 mL
3 tbl Red wine vinegar 45 mL
1/2 tsp Pepper 2 mL
1 x Clove garlic, minced 1
Salt to taste
Instructions:
Instructions: 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 1/2 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 1/2 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.

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

Makes 8 servings.

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