Saturday, September 1, 2012

Southwest spelt berry salad

1.5 C spelt berries
3 cups water
12 oz corn (frozen or fresh, cooked)
12 oz cooked black beans, or 1 can, rinsed
1/2 red pepper, diced
4 green onions, thinly sliced
1/2 bunch fresh cilantro, chopped
1/2 pint cherry tomatoes, halved
8 oz feta, cubed
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 tablespoons extra-virgin olive oil

Cook the spelt berries in a large pot until cooked, about 50 minutes to an hour. Drain any excess water from berries, and cool in a large salad bowl. When berries are cool, mix in veggies (corn through tomatoes) and cheese. 
Combine rind and next 4 ingredients (through sugar) in a small bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Let stand at least 30 minutes; serve at room temperature.

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