• 1/4cupwheat berries
  • 1/2cupwater
  • 1/2lbsweet potatoes
  • 1/4lbcorn, cut off the cob
  • 1/4red peppers
  • 1/2small onion red onions, diced
  • 2tspVermont Sunflower oil
  • 1/8tspfresh oregano
  • 1/8tspkosher salt
  • 1/8tspblack pepper
  • 10ozVermont Black Beans, cooked
  • 2Tbspcilantro leaves, fresh and 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 Fahrenheit 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 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 Fahrenheit for 20 minutes or until an internal temperature of 135 degrees Fahrenheit has been reached.
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