Ingredients
1 cup wheat berries
1 15-oz. can black beans, rinsed and drained
1 cup cooked corn (canned or frozen is okay)
1 small red onion, finely chopped
2 tsp chili powder
1/2 tsp cumin
2 tbsp canola or grapeseed oil
Salt to taste
Freshly ground black pepper to taste
Preparation
Bring a quart of water to a boil in a medium saucepot. Add the wheatberries and cook until tender but firm, about 1 ½ hours. Drain well and allow to cool. Transfer to a large bowl.
Add the remaining ingredients and mix well. Refrigerate for a couple of hours to allow flavors to blend. Serve chilled or at room temperature.
