Corn & Black Bean Salsa

I got this recipe from my wonderful sister-in-law.  This salsa is good with chips and also is good in a chicken tortilla.

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 can Rotel tomatoes
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Mix together and serve with tortilla chips.

Here are ways to cook wheat-

Stovetop Wheat Berries
1 cup wheat berries
4 cups water

Boil for 60-70 minutes, topping with water as needed. You can reduce cooking time to 50-60 minutes if you pre-soak your wheat overnight (you can boil them in the same water you soaked them in). Drain after cooking, when wheat is tender.

Crockpot Wheat Berries
4 cups raw whole wheat
10 cups water
1 TBSP salt

Oil a large (4 quart or larger) slow cooker and fill with wheat, water, and salt. Cover and cook on low all night, 8-10 hours.

**unless you want a lot of wheat berries I would half the recipe at least!
I added the can of Rotel Tomatoes in this recipe and it turned out great and gave the salsa a little more kick.