Wheat Berry and Black Bean Salad - K-12 Foodservice

Wheat Berry and Black Bean Salad - K-12 Foodservice

This recipe was developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 35 1-cup servings

A 1-cup serving provides 1 grain/bread serving, ¼ cup vegetable, 1 oz meat/alt.

  • 2 lbs. InHarvest Wheat Berries
  • 2½ qts. black beans, canned, drained, low sodium
  • 5 c. green bell peppers, chopped
  • 5 c. corn kernels, thawed if frozen
  • 1¼ c. cilantro, chopped
  • 3½ T. cumin, ground
  • ¾ c. lime juice
  • 2½ T. kosher salt
  • 1¼ t. black pepper
  • 2/3 c. vegetable oil




  1. Cook InHarvest Wheat Berries according to package instructions. (The wheat berries should be very tender, yet still retain their natural chewy texture.)
  2. Lay the wheat berries out on a sheet pan and chill.
  3. In a large bowl, combine the wheat berries, black beans, bell peppers, corn and cilantro.
  4. To make the dressing, in a separate bowl, whisk together the lime juice, cumin, salt, pepper and oil.
  5. Pour the dressing over the salad and toss well to combine.
  6. Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. Mix well before serving.

Nutrition Facts
Per serving: 215 cal., 9 g pro., 36 g carb., 9 g fiber, 5 g fat,