FIESTA WHEAT AND BEAN SALAD
Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime
Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt
Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.
Here it is friends. This is my all time, best, #1, very favorite way to use the wheat from my long-term storage. Whenever I give food storage presentations I always suggest/beg/insist that this salsa be served with chips. Experience has proven that even non-believers are converted once they taste wheat prepared this way.
Happy Thanksgiving everyone and thank you again for your terrific help in sharing this website!
Tags: food storage recipe, healthy salsa salad, long-term supply, whole wheat recipe
November 13th, 2008 at 4:18 pm
Sounds very yummy! I am going to serve this as a Thanksgiving dinner appitizer and see how it goes!! I need to show the grandparent family members fun and exciting ways to use the food storage as well as the married ones.
November 14th, 2008 at 1:20 pm
Appetizers before Thanksgiving? I’M IMPRESSED! You’ll be happy to know that the salad/salsa tastes even better when made a day ahead of time. Enjoy!
November 19th, 2008 at 8:37 pm
It is true…this is the most amazing dish for converting people to using their wheat. Last year at this time, Liesa and I served this with fresh chips from a local restaurant to a church group of about 250 people….and they were dumfounded!….”food storage wheat”, and “delicious” used in the same sentence by everyone who tried it. I am serving it this weekend at our UofU, vs. BYU Football Rivalry party; and I am confident that it will again receive rave reviews. It is a MUST TRY!
November 19th, 2008 at 9:23 pm
Thanks Laurie! How good to hear from you! I’m going to ask Mike if he can tell me how to post your comment up in the blog. I want people to really know how great this recipe is! Remind me which side you’re on for the big game???
(bahaha)
April 21st, 2009 at 9:40 pm
A friend had me taste-test this recipe and I was completely amazed! How utterly delicious! Thank you for bringing new delicious satisfying light to our food storage!
April 21st, 2009 at 9:54 pm
YOU ARE WELCOME, LISA! I’m happy you were able to give it a go. It’s a wonderful recipe and ‘amazes’ all the time. So glad you’ve seen the light!
May 14th, 2009 at 6:39 pm
Wow! what a way to use your wheat without making bread!!!!!!
This was one of the yummiest salads I’ve tasted (and you know I’ve been around a bit). I kept looking at it and thinking, what’s in there that’s not really healthy? I couldn’t find anything! It’s got colour, texture, bulk and oh yeah; incredible taste! And preparing the wheat berries the night before was a cinch.
May 14th, 2009 at 11:07 pm
Dee! I’m so glad you tried this recipe. Pretty fun, huh? Eating salsa by the spoonful and not feeling guilty!
September 29th, 2009 at 4:32 pm
Amazing recipe!!! I’m so glad I found your website and you taught me how to cook wheat berries. I fed this to my husband and four little kids and they loved it. I ate it in a flour tortilla shell and my family ate it with chips. Thank you so much!
September 29th, 2009 at 11:10 pm
Thank YOU, Mandi! This is one of my very favorite recipes and I’m so glad that you and your family enjoyed it also. Try taking it to your next party and just see how popular you’ll be!
December 5th, 2009 at 1:01 pm
Today I tried this with a packet of Italian salad dressing, prepared per the package instead of making the dressing as above. My family liked it even more and it cuts down on the prep time. (I still threw in lime juice and 1 tsp of sugar.) I also always throw in a can of kidney beans with the black or my husband complains of too much cilantro taste. (Picky, picky.) We LOVE, LOVE, LOVE this salad in our family and it shows up at most family gatherings.
December 5th, 2009 at 8:08 pm
Great suggestions Heather. Like your husband, I love kidney beans and the Italian dressing mix will for sure save a little time. Thanks for the tip!
February 5th, 2010 at 3:25 pm
Yesterday I brought this to work and although my coworkers were sceptical when I said “wheat”, I got lots of compliments and recipe requests once they tried it. One girl decided that she’s going to serve it at her wedding reception in a few months. More food storage converts.
Today I had leftover shredded beef, but was out of refried beans. I used this stuff in my burrito instead and it was delicious. I think I can eat this on anything. Thanks again.
February 5th, 2010 at 3:33 pm
Wow! I’m going to tell my girls about your experience, with a big “SEEEEE” thrown in for the teaching moment. Super effective. They would totally expect me to suggest serving this salad/salsa at a wedding, and I would totally expect them to shoot down that idea. But there’s really no problem. Everyone loves this recipe! I’m so glad that you gave it a go, and enjoyed happy success. Thank you Heather!
February 8th, 2010 at 8:08 am
Hey Liesa!
I am really looking forward to your presentation tomorrow. We actually are going to have 3 wards represented. Yay! I am getting ready to prepare the salad and am just wondering how far it goes. Do you have a rough estimate of servings per recipe by chance?
February 8th, 2010 at 11:29 am
Hi Jennifer, Great news on the three wards. Yay is right! I estimate that each recipe will give you about 9 cups of salsa. If you only want to give people a small taste then plan on 1/4 cup scoops for maybe 36 servings. More or less? Sorry.
I’m looking forward to tomorrow night!
Thanks so much for the invitation.