Summer Wheat Berry Salad with Chimichurri Dressing

• 3/4 cup wheat berries, soaked overnight
• 1 ear sweet corn
• 1 cup cherry tomatoes, halved
• 1 medium Middle Eastern cucumber, diced
• 1/4 medium red onion, thinly sliced
• 1 cup roughly chopped fresh cilantro
• 1 cup roughly chopped fresh parsley
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon chile flakes, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1 large clove garlic, pressed

1. For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water.
2. Bring to a boil over high heat, then cover the pot and reduce the heat to low.
3. Simmer until tender, 1 hour 30 minutes to 2 hours.
4. Drain well and set aside to cool.
5. Store the cooled wheat berries in a medium bowl until ready to use.
6. Steam the corn for 2 minutes, then cool.
7. Cut the kernels off of the cob.
8. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
9. For the dressing: Add the cilantro, parsley, oil, vinegar, chile flakes, cumin, salt and garlic to a bowl and stir well.
10. Drizzle the dressing over the salad, and mix until combined, then serve.

overnight, corn, cherry tomatoes, eastern cucumber, red onion, fresh cilantro, parsley, extravirgin olive oil, red wine vinegar, chile flakes, ground cumin, salt, clove garlic

Taken from www.foodnetwork.com/recipes/summer-wheat-berry-salad-with-chimichurri-dressing.html (may not work)