Farmstand Green Bean salad with wheat berries

This summer has been notable for two reasons: heat and farmer’s markets.  Because of the heat, I have only wanted to eat a lot of cool things.  The HQ has been seeing various kinds of salads for meals this summer.  We have also been frequenting Farmer’s Markets because local towns have picked up hosting mid-week markets which fits our schedule a little better.

I noticed a lovely batch of green beans on a recent trip to the Farmer’s market and I had to have some.  I’m not the only one in this house who loves green beans, Rocky loves them too.  I picked up enough for all of us to enjoy!

Green beans are a bean that I have always been in love with.  I don’t care how you serve them up, I will eat them.  That includes fried green beans although I won’t eat as much of those as I will other variations.

I knew I wanted to do something different with these green beans and then it occurred to me that I could probably make a nice ode to summer salad out of them. I walked through my kitchen looking around to see what else I could add to the salad and I stumbled upon some wheat berries.  I had yet to use them in anything and figured now would be a great time to try them out.  Fresh veggies and whole grains?  Perfect combo!

Andrea’s Farmstand Green Bean Salad with Wheat Berries

  • 1lb Fresh Green Beans, trimmed and cut on the bias into bite size pieces
  • 1C Uncooked Wheat Berries
  • 1 Large Red Tomato, chopped
  • 1 Large Orange Tomato, chopped
  • 1/2 Large Red Onion, chopped
  • Salt and pepper to taste
  • 3 1/2 TBSP Red Wine Vinegar
  • 3 TBSP Olive Oil

Cook the wheat berries and allow to cool once fully cooked.  Blanch the green beans and rinse under cold water, you want them crisp and to retain their color.  Once the wheat berries and green beans are cool, combine everything in a large bowl.  Allow to sit for at least 1/2 an hour in the fridge before serving.

Well first things first, if the salad looks gorgeous that pretty much guarantees it will taste fantastic.  This supports that theory beautifully.  You’ll notice that I did not say to seed the tomatoes.  This is because I want the tomatoes to help create the “dressing” for the salad.  Tomatoes have a lot of juice and sometimes we want that extra goodness.

I also dressed this salad very simply, with just vinegar and oil.  The point of this salad is to accentuate summer.  I didn’t want to cover up the tomato and green bean flavor with something else.  Instead I highlighted it by using a simple dressing that won’t overwhelm your palate.

This salad also made me fall in love with Wheat Berries.  I love how nutty and chewy they are.  I know a lot of people like adding them to their oatmeal but I think I prefer them this way, in something more savory and intense.

Everything in this salad gives a different texture and it keeps you involved in the process of tasting it.  You’re not sure which flavor or texture you’ll get next and it makes for a lovely experience.

Thankfully I have all of these ingredients on hand to make another batch for this very hot week we are having!

Have fun guys, and remember, always play with your food!  Enjoy!

7 thoughts on “Farmstand Green Bean salad with wheat berries

  1. I am so in love with green beans, too! This post actually reminded me that I need to check our plants tonight – we probably have enough to pick for a meal. :)

    Wheatberries are so versatile (and yummy!) – you picked 2 of my favorite foods with this dish. I may have to make this on the weekend – I’ll let you know if I do!

  2. I have everything to make this! Unfortunately I had the stomach flu with wheatberries about a year ago and can’t bring myself to eat them since. I may sub another grain, but this looks fab!

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