Wheat Berry, Black Bean, and Avocado Salad


  • 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
  • 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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