Black Bean and Wheat Berry Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This delicious salad with dressing offers an abundance of protein, fiber, vitamins and minerals and makes a wonderful lunch or side to any supper.


  • 3 cups water
  • ¾ cup wheat berries
  • Sea salt
  • 1 15.5-ounce can black beans, drained, rinsed, and drained again
  • 2 ripe peaches, pitted and diced
  • 1 large ripe local tomato, diced
  • 2 medium carrots, diced
  • ½ small red onion, diced
  • 1 clove garlic, sliced
  • 1 small bunch cilantro, coarsely chopped
  • 1 medium jalapeño pepper, sliced
  • Juice from 1 lime, about ¼ cup
  • ¼ cup extra-virgin olive oil
  • Pepper, to taste


  1. Measure the water and the wheat berries into a heavy pot. Sprinkle lightly with sea salt and bring to a boil over high heat. After it reaches a boil, reduce the heat to low-medium, cover the pot, and cook at a low boil for about 45 minutes until the wheat berries are just tender to your preference. Drain the wheat berries and turn them into a bowl. Using two wooden spoons, toss to cool slightly. Add the drained black beans, diced peaches, tomato, carrots, and onion, and sprinkle lightly with sea salt and pepper.
  2. Using the two wooden spoons, toss to combine.
  3. Place the garlic, cilantro, jalapeño, lime juice, and olive oil into a blender cup. Sprinkle lightly with sea salt and pepper. Cover and blend for several seconds until smooth. Taste for seasonings. Pour this dressing evenly over the salad, using a rubber spatula to scrape the remaining dressing from the blender cup. Toss the salad thoroughly to coat with the dressing. Taste for seasonings. Serve immediately, or refrigerate for up to 1 day and toss again just before serving.