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| | Wheat Berry & Roasted Corn Salad
1 cup of whole grain wheat
2 cups of water
2 ears of fresh yellow corn
1/2 cup of finely chopped green pepper
1/2 cup of finely chopped sweet red pepper
1/4 cup of sliced celery
1/4 cup of finely chopped onion
1/4 cup of chopped fresh cilantro
1/4 cup of lime juice
1 tablespoon of vegetable oil
1 tablespoon of honey
2 teaspoons of chili powder
1 teaspoon of ground cumin
1/8 teaspoon of ground red pepper
1/4 teaspoon of salt
Combine wheat and water; cover and refrigerate 8 hours.
Transfer to a saucepan; bring to a boil. Cover, reduce heat and simmer 40 to 45 minutes or until tender. Drain, if necessary. Set aside.
Cook corn in boiling water to cover 5 minutes. Drain: cool 10 minutes.
Cut kernels from cob, and place kernels in a shallow baking pan. Broil kernels 5 1/2 inches from heat (with electric oven door partially opened) 5 to 10 minutes or until edges begin to brown, stirring occasionally. Cool.
Combine wheat mixture, corn, chopped green pepper, and next 4 ingredients; set aside.
Combine lime juice and remaining ingredients in a jar; cover tightly and shake vigorously. Pour over salad; toss gently.
Cover and chill at least 3 hours. Yield: 4 3/4 cups |
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