For me, radish is one of those mysterious vegetable that I don’t use often. I feel like I don’t know how to use it, so I avoid it. Well, simply put, fresh radish is easy and great in salads. I created this radish and corn wheat berry salad as a challenge to myself to turn radish from mysterious to delicious!
As a kid, I picked fresh radish from the garden with my grandfather. I ate them only because I was involved in the process of digging them up. A radish from the store? My childhood self would have said No way!
Today, there are not many vegetables that I don’t like. I enjoy using seasonal produce as well, and this salad screams summer with vibrant fresh flavors from the garden.
Just like my childhood self, I love getting into the garden. There is something satisfactory about working in the dirt. When there is dirt under my finger nails, fresh homegrown produce isn’t far behind!
Variations to the Radish and Corn Wheat Berry Salad recipe:
- Swap out the grain. I use wheat berries because they have great texture and are inexpensive. Other wheat varieties such as farro or kamut would be great. For a faster cooking version, try bulgur. For a gluten free version try rice or quinoa.
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If your radish have tops, consider chopping them and tossing them into the salad, as they are edible. You can also reserve them for another use.
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Not a fan of cilantro? Try parsley instead.
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Try a different vinegar. White wine vinegar or golden balsamic would be good choices.
- 1 cup dry wheat berries (or grain of choice)
- 3 cups water
- 1 small bunch radish (I used 9 total)
- 15 oz can white beans, rinsed and drained
- ¾ cup sweet corn
- ½ cup minced cilantro
- 3 garlic cloves, minced
- 6 TBS crumbled feta cheese
- ½ tsp salt (or more to taste)
- ¼ cup each: red wine vinegar and olive oil
- Combine wheat berries and water in a rice cooker or on the stove top. Cook until the grains are tender and the water is absorbed, about 45 minutes.
- Meanwhile, remove stems from radish and slice very thin.
- Combine cooked wheat berries, sliced radishes, white beans, sweet corn, cilantro, garlic, feta and salt, stirring to combine.
- Whisk together red wine vinegar and olive oil. Poor over salad and toss to coat. Taste test and add more salt as necessary.
Recipe adapted from my Black Bean Street Tacos with Radish Corn Salsa recipe.
