I wanted to add raisins to this salad, and thus added some warm and sweet Middle Eastern spices to the dressing. If you don't have wheat berries, you could probably use rice just as well!
Morrocan-Spiced Dinner Salad - Serves 2
1/2 c uncooked wheat berries (or rice, preferably brown)
1 15-oz can kidney beans
1/4 c chopped celery
2 tblsp raisins
2 tblsp sesame seeds
1/4 c chopped fresh basil
1/8 c chopped fresh mint
2 scallions, chopped
3 c chopped lettuce or spinach
2 medium carrots, cut into sticks (optional)
juice of 1 lemon
1 1/2 tblsp extra virgin olive oil
1/4 tsp hot sauce
1/2 tsp apple cider vinegar
2 cloves garlic, grated or minced
1/2 tsp agave syrup (or sugar)
1/4 tsp ground cumin
1/4 tsp ground coriander
1/8 tsp ground cinnamon
salt and pepper to taste
Wheat berries take a while to cook. Put 2 1/2 c of water in a sauce pan and bring to a boil. Add the wheat berries, bring to a simmer, and cook for an hour, or until tender (but they'll still be nice and chewy), stirring occasionally. Drain and let cool for 5 to 10 minutes.
Meanwhile, prepare the rest of your salad ingredients, tossing all except the lettuce/spinach and carrots together in a bowl. Add the cooked wheat berries. Whisk together your dressing ingredients, then pour over the salad and stir to coat. You can keep it in the fridge until ready to use, or serve immediately.
Serve the salad over a bed of chopped lettuce or spinach. Complete the salad with carrot sticks, if you like.