Wheat Berry, Black Bean, and Avocado Salad

By: The Instant Pot Diabetes Cookbook

Wheat Berry, Black Bean, and Avocado Salad
cuisine icon Cuisine
Modern
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Cook’s Note
This flavorful, nutritious salad can be served over Bibb lettuce, if desired.","NUTRITION FACTS
Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 3 Fat","Calories: 320; Calories from Fat: 150; Total Fat: 17.0 g; Saturated Fat: 4.1 g; Trans Fat: 0.0 g; Cholesterol: 15 mg; Sodium: 440 mg; Potassium: 650 mg; Total Carbohydrate: 31 g; Dietary Fiber: 9 g; Sugars: 4 g; Protein: 13 g; Phosphorus: 285 mg"]
cuisine icon Keywords
30-60 min, 4 servings, avocado, chopped fresh cilantro, chopped poblano chile peppers, cider vinegar, container grape tomatoes, contributed, cook 35 min, diabetes, dried black beans, easy, extra-virgin olive oil, garlic clove, hard wheat berries, instant pot healthy recipes, instant pot recipe, instant pot recipes, instant pot salad recipe, modern, prep 12 min, pressure cook, pressure cooker recipes, salad, salt, shredded reduced-fat sharp cheddar cheese, The Instant Pot Diabetes Cookbook, water

prep icon Prep Time
12 min
cook icon Cook Time
35 min

serving icon Servings
4 servings
Ingredients
  • 2 oz dried black beans
  • 1/2 cup hard wheat berries
  • 4 cups Water
  • 1 container grape tomatoes
  • 1 cup chopped poblano chile peppers
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove
  • 1/2 tsp salt
  • 1 avocado
  • 3/4 cup shredded reduced-fat sharp cheddar cheese
Instructions
  • Place the beans and wheat berries in a fine mesh sieve; rinse and drain. Place in the Instant Pot with the water. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 25 minutes.
  • Use a quick pressure release. Meanwhile, combine the tomatoes, peppers, cilantro, vinegar, oil, garlic, and salt in a large bowl and set aside.
  • When the valve drops, carefully remove the lid. Drain the beans and wheat berries in a fine mesh sieve. Run under cold water to stop the cooking process and cool quickly. Drain well.
  • Combine the drained bean mixture, avocado, and cheese with the tomato mixture. Toss gently until well coated and serve.
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