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White Sonora Wheat Berry & Red Bean Salad with Cumin Lime Vinaigrette

Ren Rossini
Servings

4

Prep Time

15-20 minutes

Cook Time

1 minutes

"I used this dressing for a White Sonora Wheat Berry and Rancho Gordo Domingo Rojo Bean salad using some leftover grilled veggies I had in the fridge and a few fresh ingredients, but this would be great with fresh or grilled corn, avocado, roasted sweet potato, roasted beets or finely chopped kale. I cooked the beans and wheat berries together in my Instant Pot with 4 cups of water, on high for 25 minutes."
Photo by Hayden Flour Mills

Ingredients

    Cumin Lime Vinaigrette

    • 1 small clove of garlic, grated
    • 2 Tbsp fresh lime juice
    • 2 Tbsp olive oil
    • 2 tsp Wild Mountain Cumin
    • ¼ tsp salt
    • Ground Robusta Black Peppercorns, to taste

    White Sonora Wheat Berry & Red Bean Salad

    • 1 cup cooked White Sonora Wheat Berries (started with ½ cup uncooked)
    • 2/3 cup cooked Domingo Rojo Beans (started with ⅓ cup uncooked), or red kidney beans
    • ½ cup halved cherry tomatoes
    • ¼ cup diced cucumber
    • ½ cup grilled onion, chopped (can sub 1 Tbsp finely chopped red onion)
    • ½ cup grilled zucchini, chopped (this would be good with raw zucchini too)
    • 2 Tbsp chopped fresh cilantro
    • All of the Cumin Lime Vinaigrette

    Directions

      Cumin Lime Vinaigrette

      1. Grate garlic and cover in the lime juice and salt. Let sit for 10 minutes.
      2. Stir in Wild Mountain Cumin.
      3. Whisk in olive oil and add more salt and black pepper to taste.

      White Sonora Wheat Berry & Red Bean Salad

      1. Combine all of the ingredients in the salad and mix until the vinaigrette coats everything.