Food Storage & Other Adventures in Motherhood

Food Storage Friday: Wheatberry, Black Bean and Mango Salad

by heather

Awhile ago I blogged about a  Black Bean, Quinoa and Mango Salad, and my hypothesis was that wheatberries would work well in place of the quinoa. This is just an update to verify that they do work well. Although you have double the dressing, because the wheatberries absorb so much of it. But it’s still a cheap, easy, healthy and delicious vegan meal. Quinoa runs about $4/lb, whereas hard wheat or at least the last time I bought any is about 25 cents/lb. Quinoa is nice because it’s gluten-free and it cooks faster than wheat, but they’re both high in protein and fiber and the wheat will stretch your grocery budget like quinoa won’t. This time I substituted an Anaheim pepper for cilantro and I liked the change.

Wheatberry, Black Bean and Mango Salad

Food Storage Ingredients:
1 can (15 oz) black beans, rinsed and drained
2 cups cooked wheatberries
1/4 teaspoon salt
6 Tablespoons neutral oil (like grapeseed or canola)
6 Tablespoons apple cider vinegar
1/16th teaspoon ground chipotle pepper

Fresh Ingredients:
1 mango, peeled and diced
1 red pepper, seeded and diced
1 cup scallions, chopped
1 Anaheim pepper, chopped
6 Tablespoons lime juice

1.Combine vinegar, oil, salt, lime juice and chipotle. Set aside. 2. Combine all other ingredients and coat with dressing. Serves 5-6.


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