• 1/4cupwheat berries
  • 1/2cupwater
  • 1/2lbsweet potatoes, 1/4 inch cubes
  • 1/4lbfresh corn kernels, cut off the cob
  • 1/4lbred peppers, small diced
  • 1/2small red onion, diced
  • 2tspVermont sunflower oil
  • 1/8tspfresh oregano
  • 1/8tspKosher salt
  • 1/8tspblack pepper
  • 10ozVermont black beans, cooked
  • 2Tbspfresh cilantro leaves, chopped
  • 2Tbspcider vinegar
  • 4TbspVermont sunflower oil
  • 1TbspVermont maple syrup
  1. Cook wheat berries in water for one hour. Drain off excess water and let cool.
  2. Combine sweet potatoes, corn, peppers and onion with 2 teaspoons of oil, oregano, salt and pepper. Spread evenly on a sheet pan and cook in a 350 degree oven for 20 minutes. Cool.
  3. In a large bowl, combine roasted vegetables, beans and cilantro.
  4. In a small bowl, combine vinegar, maple syrup and 4 tablespoons of oil. Whisk until combined.
  5. Add dressing to bean mixture and mix well. Keep cold for use as a cold side dish or heat in the oven at 300 degrees for 20 minutes or until an internal temperature of 135degrees has been reached.
University of Vermont Medical Center Nutrition Services
print recipe
Learn more about Nutrition Services at The UVM Medical Center. Get more recipes and ideas for healthy living on our Pinterest page!

Subscribe to Our Blog


This entry was posted in . Bookmark the permalink.