Recipe: Wheat Berry Salad with Chilies and Corn

Wheat Berry Salad with Chilies and Corn
alt.food.vegan/Trystilarn/2000

I like to roast the com on the grill to give it a smoky flavor or, if you're in a hurry, use frozen or canned corn kernels.

1 cup wheat berries
salt
2 ears corn (enough to make 1 cup kernels)
4 to 5 teaspoons extra-virgin olive oil
freshly ground black pepper
1 poblano chili or 1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 clove garlic, minced
1 to 2 jalapeno chilies, cored, seeded, and minced (optional) (for a spicier salad, leave the seeds in)
1/2 cup finely chopped fresh cilantro, mint, or flat-leaf parsley
4 scallions, very finely chopped
4 to 5 tablespoons fresh lime juice
1/2 teaspoon of your favorite hot sauce, or to taste (optional)

Rinse the wheat berries and soak in 6 cups cold water for at least 4 hours, preferably overnight. Drain well.

Briskly simmer the wheat berries in 1 quart lightly salted water for 1 /2 hours, or until tender but not soft. Drain the wheat berries in a colander, rinse with cold water, and drain again. Note: You can omit the soaking, but increase the cooking time to 2 1/2 hours. The wheat berries can also be cooked in a pressure cooker, following the manufacturer's instructions. This will take about 30 minutes.

Meanwhile, brush the corn with 1 teaspoon olive oil and sprinkle with salt and pepper. Grill the ears over a medium flame on a barbecue (or under the broiler) until nicely browned, 2 to 3 minutes per side. Let the com cool and cut the kernels off the cob.

Core and seed the poblano chili and red and yellow bell peppers. Cut each into strips 1-inch long and 1/4-inch wide.

Combine the wheat berries, com, poblano chili, bell peppers, garlic, jalapenos (if using), cilantro, scallions, remaining 3 to 4 teaspoons olive oil, lime juice, and hot sauce (if using) in a mixing bowl and toss well to mix. Correct the seasoning, adding salt, lime juice, or hot sauce to taste.

The salad can be prepared ahead of time, but adjust the seasonings at the last minute.