I took inspiration from Angela’s Back on Track Salad and a Nine Bean Salad recipe card I had hanging on my fridge to create a healthy, filling salad that can easily moonlight as an entree.
Soak wheatberries [can be found in the bulk section of Whole Foods] overnight. The next day, put in large pot of water; bring to a boil; reduce to low and simmer for 1 hour.
Combine chopped cherry tomatoes, cucumber, red pepper, red onion, and parsley or cilantro with canned or fresh corn, kidney beans, and chickpeas. Add wheatberries. Season with salt, pepper, and cayenne. Pour on dressing of olive oil, lemon juice, soy sauce, mustard, and balsamic vinegar.
Try to let it sit for at least 4 hours to allow the juices to marinate. It may be impossible to resist, which is okay! I prefer it after it has been in the fridge overnight.
Note that this is a very easily customizable salad- you could throw in cannelli beans, navy beans, green beans, lima beans, edamame, or basil. Or use rice vinegar or red wine vinegar instead of balsamic. Use quinoa or rice instead of wheatberries. Let your imagination run wild.