Wheatberry Corn Tomato Salad - Recipe Book - Nutrition - Connect Community

Wheatberry Corn Tomato Salad

Ingredients: Makes 18 Servings

Salad and Salad Dressings

2 cup wheat berries, dry
1/2 cup red onion, diced
1-1/2 tsp garlic, minced
1/4 cup scallions, diced
2 cup corn kernels
1 cup tomatoes, diced
1/3 cup balsamic vinegar
1/4 cup canola or olive oil

Directions:

Simmer wheat berries in water until tender. Let cool completely.
In a large bowl, toss together cooked wheat berries, onions, garlic, scallions, corn kernels, tomatoes, balsamic vinegar and oil.

CHEF NOTE: use fresh corn when in season. Or leftover corn cobs can be used to make a corn broth.

Serving size:
1/2 cup

Nutritional Information:
120 calories, 3 g fat, 0 g saturated fat, 5 mg sodium, 20 g carbohydrates, 3.5 g fiber, 2 g sugar, 3.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Blue Cross and Blue Shield of Montana, a Division of Health Care Service Corporation,
a Mutual Legal Reserve Company, an Independent Licensee of the Blue Cross and Blue Shield Association

Telligent is an operating division of Verint Americas, Inc., an independent company that provides and hosts an online community platform for blogging and access to social media for Blue Cross and Blue Shield of Montana.

File is in portable document format (PDF). To view this file, you may need to install a PDF reader program. Most PDF readers are a free download. One option is Adobe^® Reader^® which has a built-in screen reader. Other Adobe accessibility tools and information can be downloaded at https://access.adobe.com.

You are leaving this website/app ("site"). This new site may be offered by a vendor or an independent third party. The site may also contain non-Medicare related information. Some sites may require you to agree to their terms of use and privacy policy.