The perfect summer salad for all picnics, potlucks and barbecues–wheat berries with a lime dressing, black beans, avocados, grape tomatoes, red peppers, jicama, red onion and cilantro. It’s got the crunch, the chewiness and the bright flavors all in one salad.
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I’ve found my new favorite salad for summer! This salad reminds me a little bit of Texas Caviar but it’s even better. I love the homemade lime dressing and the crispness of the jicama and the chewiness of the wheat berries.
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What’s really great about this salad is that it is a perfect make ahead salad. The longer the salad sits before you serve, the better. Make it a whole day ahead if you please. The flavors just get more and more married and it tastes better and better.
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I haven’t worked much with jicama and before I made this salad I didn’t know what it really tasted like. Let me just tell you that it is essential for this recipe! It has the crisp and crunch like an apple and it’s totally worth buying and cubing. Here is a helpful video if you’re unsure how to peel and cut it.
I made this recipe 2 times in the past week for dinner and then the next day we had the leftovers for lunch. It’s healthy and bright and I’m positive you’re going to love it.
I was able to make this on our local TV the other day. You can view this video here:
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Wheat Berry Salad with Lime Dressing and Avocados, Peppers, Jicama and Tomatoes
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
Description
The perfect summer salad for all picnics, potlucks and barbecues–wheat berries with a lime dressing, black beans, avocados, grape tomatoes, red peppers, jicama, red onion and cilantro. It’s got the crunch, the chewiness and the bright flavors all in one salad.
Ingredients
For the wheat berries:
- 2/3 cup wheat
- 4 cups water
- 1 tsp salt
For the salad
- 1 large avocado, diced
- 1 medium jicama, finely diced
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 1 (15-ounce can) black beans, drained and rinsed
- 2 cups grape or cherry tomatoes sliced in half
- 1/2 cup lime juice
- 1/3 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 tsp salt
- 1 teaspoon freshly ground black pepper
Instructions
- First you’ll need to cook the wheat berries. Place wheat berries, water, and salt into a slow cooker. Turn on high and cook for 3-4 hours or until the wheat is chewy. You can also cook it overnight on low. Drain off liquid from wheat berries and store in an airtight container in the refrigerator until cool.
- Combine the avocados, jicama, onion, bell pepper, wheat berries (cooked previously), black beans, tomatoes, lime juice, cilantro, olive oil, cumin, salt and pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.
Notes
I used my 3 quart slow cooker to cook the wheat berries.
Other wheat berry recipes you may want to check out:
How to make wheat berries in the slow cooker–where to buy and how they taste
Fruit, nut and wheat berry salad
Mega healthy wheat berry salad
Wheat berry and spinach salad with orange curry vinaigrette
Garlic-roasted butternut squash and kale wheatberry salad with pomegranate
Wheat berry salad with spinach and almonds in a citrus dressing
Karen – we love this salad however this year I’m having trouble locating wheat berries. Not one store including has them. Can u help?
SAD! I find mine in the bulk section of winco or smiths. I also find mine in a big bucket at Costco.
Gorgeous salad Karen. I haven’t made anything with wheat berries in years. Gotta try this, so pretty too!
we’ve had it 3 times now! we love it!
Karen, this salad is incredibly fresh and bright–perfect for summer~
yep! we’ve had it 3 times already…this week 🙂