2 cups dry wheat berries
2 or 3 medium-sized summer squash, cut into 1/4-inch quarter-rounds
1/4 cup, plus 1 tablespoon extra-virgin olive oil
2 small salad onions or 1 bunch green onions, finely diced
2 cups cooked red beans
1/4 cup flat-leaf parsley, finely chopped
1 1/2 teaspoons sea salt
1/4 cup red-wine vinegar
1 teaspoon Dijon-style mustard
4 cups salad greens, washed and torn into bite-sized pieces

Rinse the wheat berries in a strainer under running water. Bring 5 cups water to a boil and add the wheat berries. Return to a boil and reduce heat to low. Cover and continue to cook for about an hour or until wheat has a chewy but tender texture. Drain any excess liquid and set cooked grain aside.

Heat the 1 tablespoon of oil in a large skillet and saute the cut squash until just barely tender and slightly browned. Place in a large salad bowl. Add wheat berries, the onions, beans and parsley.

In a small bowl combine the 1/4 cup olive oil, the sea salt, vinegar and mustard. Whisk well and pour over salad. Toss well. Add the salad greens and toss again or serve wheat berries over salad greens.

Makes 4 to 6 servings.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.