Wheat Berry Salad

This salad was created by my friend and neighbor, Pam McCarty for a backyard cookout.  Over the years, it has evolved to include black beans, feta cheese, spinach, ginger and a splash of balsamic vinegar.

Bring 1 1/2 cups wheat berries to a boil and simmer 2 hours, or until soft, but crunchy.  Rinse and drain well.

Add to cooked wheat berries in a large mixing bowl:

8 oz. can black beans, drained and rinsed

8 oz. block of feta cheese, cubed

1/4 cup chopped celery

1/4 cup minced red onion

1/4 cup sliced fresh baby spinach

2 garlic cloves, minced

1/2 cup dried cranberries

Combine dressing and shake well:

4 tbs. olive oil

1 tbs. cider vinegar

1 tsp. balsamic vinegar

1/2 tsp. sugar

1/4 tsp. freshly grated ginger

1/4 tsp. rosemary

1/4 tsp. coriander

1/4 tsp. freshly ground pepper

1/4 tsp. or less, salt

Drizzle dressing over salad and toss well.  Cover and refrigerate three hours.  The salad will keep well for several days, and tastes best on the third day.