Instructions: Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries.

Bring to a boil; reduce heat, and cook uncovered, 1 hour or until tender.

Drain and set aside.

Cut chilies in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil lines baking sheet; flatten with hand.

Broil chilies 8 minutes or until blackened. Place chilies in a heavy duty zip top plastic bag, and seal; let stand 10 minutes. Peel chilies and chop.

Combine chilies, wheat berries, bell pepper, and next 8 ingredients (bell pepper through beans) in a large bowl; stir well. Serve chilled or at room temperature. Garnish with cilantro sprigs, if desired.

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