Wheatberry Corn Tomato Salad

BCBSTX Connect Team — Fri, 27 Oct 2023 20:59:32 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 10/27/2023 8:59:32 PM

Ingredients: Makes 18 Servings

2 cup wheat berries, dry
1/2 cup red onion, diced
1-1/2 tsp garlic, minced
1/4 cup scallions, diced
2 cup corn kernels
1 cup tomatoes, diced
1/3 cup balsamic vinegar
1/4 cup canola or olive oil

Directions:

Simmer wheat berries in water until tender. Let cool completely.
In a large bowl, toss together cooked wheat berries, onions, garlic, scallions, corn kernels, tomatoes, balsamic vinegar and oil.

CHEF NOTE: use fresh corn when in season. Or leftover corn cobs can be used to make a corn broth.

Serving size:
1/2 cup

Nutritional Information:
120 calories, 3 g fat, 0 g saturated fat, 5 mg sodium, 20 g carbohydrates, 3.5 g fiber, 2 g sugar, 3.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Appetizer, High blood pressure - Sodium Conscious, General Healthy - Health Conscious, Heart Disease - Heart Conscious, Recipe Book, Side Dishes, Vegetarian, Diabetes/prediabetes - Carb Conscious, Salad and Salad Dressings, Italian