Apr 16, 2014

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!

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19 Responses to “FIESTA WHEAT AND BEAN SALAD”

  1. Kristine Kemker Says:

    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.

  2. Liesa Says:

    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!

  3. Laurie Little Says:

    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!

  4. Liesa Says:

    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)

  5. Lisa Jensen Says:

    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!

  6. Liesa Says:

    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!

  7. Dee Knapp Says:

    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.

  8. Liesa Says:

    Dee! I’m so glad you tried this recipe. Pretty fun, huh? Eating salsa by the spoonful and not feeling guilty!

  9. Mandi Says:

    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!

  10. Liesa Says:

    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!

  11. Heather Says:

    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.

  12. Liesa Says:

    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!

  13. Heather Says:

    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.

  14. Liesa Says:

    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!

  15. Jennifer Price Says:

    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?

  16. Liesa Says:

    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.

  17. Rhona Says:

    I make a cornbread salad that tasted alot like this. I was thinking you could make cornbread and crumble it. After it is crumbled layer cornbread then the salad then you can put ranch dressing/sour cream then bacon. After those layers you can re-layer it again. I also went to a porch cafe at a candle factory and they made a salad like it but they layered it in wide-mouth jars for individual servings

  18. Liesa Says:

    Great ideas! And may I just point out that you are dining at some FINE restaurants!

  19. Food Storage Friday: Wheatberry Salsa « Secrets of a Food Storage Mom Says:

    [...] Cowboy Caviar. A little over a year ago I went to a class taught by Liesa Card, where she served Fiesta Wheat and Bean Salad. It was similar to the other two, but added wheat. (Which is really an inspired idea.) Mine is [...]

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