Southwest Black Bean Salad
3 cups vegetable broth
1 cup wheat berries or unhulled barley
2 limes, juice of
1 teaspoon cumin
2 (15-ounce) cans black beans, drained and rinsed
2 (3-ounce) bunches green onions, sliced
1/2 red bell pepper, diced
1/2 cucumber, diced
1/2 cup fresh cilantro
1. In a saucepan, combine vegetable broth and wheat berries. Bring to boil over high heat, then cover and simmer 60 minutes. Drain excess broth.
2. In a bowl, combine lime juice and cumin. Add cooked rice, black beans, green onions, bell pepper, cucumber, and cilantro.
3. Chill, then serve.
Source of recipe: I created this recipe.