Black Bean, Edamame and Wheat Berry Salad

by Pompeian or Food Network's April 2010 issue pg 43

4 cups water
1/2 cup dry wheat berries  (Sandy used couscous)
1/2 of a 15-ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 Tbsp. Pompeian Red Wine Vinegar (balsamic vinegar substituted)
3 Tbsp. Pompeian OlivExtra Plus (or Extra Virgin Olive Oil)
Salt and black pepper to taste

Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender. Place in a fine mesh strainer and run under cold water to cool quickly, drain well. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance .   Fixed 4 July 2010
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