Multi Cooker Wheat Berry, Black Bean, and Avocado Salad
It has a nutty flavor, and a crunchy and chewy texture that seems to pop as you bite into it.
Course Breakfast
Cuisine Worldwide
Keyword Salad, Slow Cooker
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Calories 320kcal
Ingredients
1/3cupdried black beans
1/2cuphard wheat berries
4cupwater
2cupgrape tomatoes
1cuppoblano pepperchopped
1/2cupfresh cilantrochopped
2tbspapple cider vinegar
2tbspextra virgin olive oil
1garlic cloveminced
1/2tspsalt
1avocadopeeled and chopped
85greduced fat sharp cheddar cheeseshredded
Instructions
Place beans and wheat berries in a fine mesh sieve, rinse and drain. Place in pressure cooker with the 4 cups water. Lock the lid in place and close the seal valve. Press the Manual button for 25 minutes. When the cook time ends, use a quick pressure release.
Meanwhile, combine the tomatoes, peppers, cilantro, vinegar, oil, garlic and salt, in a large bowl and set aside.
When valve drops, carefully remove lid, drain in a fine mesh colander and run under cold water to cool completely. drain well. Add the wheat berry mixture, avocado and cheese to the tomato mixture; toss gently until well coated. Serve as is or over leafy greens such as kale.