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Recipe for Wheat Berry Salad

Whole grain-rich wheat berry salad with cranberries, apples, and black beans in a sweet citrusy dressing developed by the California Culinary Centers for school food service menu planning.

Wheat Berry and Black Bean Salad

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Yields 60 Servings

This recipe yields one–18 inch by 26 inch by 4 inch, steam table pan of salad for 60 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2 pounds or 1 quart and 1 cup uncooked, dry wheat berries
  • 1 quart and 3 cups hot water
  • 8½ cups or 1¼ number 10 can canned black beans (U.S. Department of Agriculture [USDA] food item)
  • 2 cups fresh celery, chopped
  • 8 cups whole fresh red or green apples, cored and chopped
  • 1½ cups dried cranberries (USDA food item)
  • ¾ cup lemon juice
  • 2 cups orange juice (USDA food item)
  • ⅞ cup vegetable oil (USDA food item)
  • 1 tablespoon table salt
    2 teaspoons ground black pepper

Directions

  1. Preheat conventional oven to 350° F.
  2. Combine wheat berries with hot water in 18 inch by 20 inch by 4 inch steam table pan. Cover and cook for 45 minutes.
  3. Cool wheat berries in refrigerator. Critical Control Point (CCP): To cool, reduce temperature from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.
  4. Drain black beans.
  5. Rinse celery and apples under cool running water. Discard root end and chop celery to equal 2 cups. Core and chop apples to equal 8 cups.
  6.  Combine black beans, celery, apples, and cranberries with cooled wheat berries.
  7. Combine lemon juice, orange juice, oil, salt, and pepper in bowl for dressing. Whisk together.
  8. Pour dressing mixture over wheat berry mixture. Toss well to combine.
  9. Refrigerate salad for at least two hours to allow for flavors to develop. Mix well before serving. CCP: Refrigerate 41°F or lower.
  10. Serve ½ cup or one number 8 scoop. Serve cold.

Nutritional Analysis

  • Calories, in K calories: 128.00
  • Carbohydrates, in grams: 20.88
  • Protein, in grams: 4.21
  • Saturated fat, in grams: 0.45
  • Trans fat, in grams: 0
  • Total fat, in grams: 3.31
    Sodium, in milligrams: 161.84

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, July 15, 2024
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