Wheat Berry & Soy

Salad

  • 1 cup wheat berries
  • 3½ cups chicken broth
  • 1 can (15 ounces) black soybeans, rinsed and drained
  • ½ cup chopped celery
  • ½ cup chopped cucumber
  • ½ cup chopped green onion
  • ½ cup halved cherry tomatoes
  • ¼ cup chopped basil

Dressing

  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon soy sauce

Cook wheat berries in chicken broth for 1 hour or until tender; drain and cool. Add black soybeans, celery, cucumber, green onion, tomatoes and basil to cooled wheat berries. In separate mixing bowl, combine dressing ingredients. Blend together all ingredients, and chill at least an hour before serving. Makes 4–6 servings