Wheat Berry Salad with Edamame

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Wake up your mouth with this chewy and filling salad!

Servings—4

1 cup uncooked wheat

4 cups water

1 cups shelled edamame (soy beans)

1/2 cup chopped drained oil-packed sun-dried tomatoes

1/2 cup celery, diced

1/3 cup dried cranberries

3 tablespoons balsamic vinegar

1 tablespoon extravirgin olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tsp. minced garlic

1/4 cup chopped fresh parsley

Place wheat and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until wheat kernels are plump and tender. Drain. Cook edamame according to package. Remove shells. Combine edamame, wheat, tomato, celery, and dried cranberries in a large bowl. Combine vinegar and next 4 ingredients stirring with a whisk. Drizzle over wheat mixture, and toss well to coat. Sprinkle with parsley.

283 calories per serving

42.8 g carbohydrate

12.1 g protein

7g fat

8.8 g fiber

60.6 % calories from carbohydrate

17.1 % calories from protein

22.3 % calories from fat