We are all so busy these days. It’s almost an American value! I am not going to sit here and claim to be any busier than any of you, but my life is about to get crazier. So, I am not only a teacher, but also have a side job in a local restaurant. It’s a nice way to earn some extra cash and I figure now is the time to do it while I’m young. Additionally, I was also offered a job as a choreographer in a local musical production, a job that I didn’t apply for. I had been looking for a way to get into dance again (I was a dance minor in college) and I anticipate that this will be a fun experience.
So I am really committed to doing ALL of these things without letting anything slip through the cracks! That means that I need to be thinking ahead and planning to make sure everything falls into place. I am going to need to have meals ready-to-go and bring a lot with me (think a cooler with the entire day of meals being toted everywhere). There will also be times where I won’t have access to a stove, oven, or microwave, so I need food that doesn’t require any additional prep. Here is where my Endamame, Black Bean, and Wheat Berry Salad, or Protein Blast Salad, comes in:
Black Bean, Endamame and Wheat Berry Salad
4 cups water
1/2 cup dried wheat berries
1/2 of a 15 oz can of black beans, rinsed and drained
1 cup frozen edamame
1 cup chopped tomato
1/2 cup finely chopped red onion
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
salt and pepper to taste
1. Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender.
2. Place in a fine mesh strainer and run under cold water to cool quickly, drain well.
3. Combine the wheat berries with the remaining ingredients in a medium bowl.
4. Serve at room temperature or cold
This is a great salad to take to picnics and outdoor get-togethers. It’s healthy and full of fiber, and of course, protein.