Pinto bean, avocado, tomato, and wheat berry salad

**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet. Brown or wild rice would be a great substitute for the wheat berries if you want a gluten-free option.**

While Mom was visiting a few weeks ago, we planned to make quinoa and black bean salad. We got carried away with our menu planning, though, and never got around to making it. In the meantime, I remembered Kalyn's pinto bean salad recipe, and that sounded great as well. So, I ended up combining the two and throwing in some wheat berries for good measure.

Pinto bean, avocado, tomato, and wheat berry salad (adapted from Kalyn's Kitchen and Elliemay.com)

1 2/3 cups cooked pinto beans (or 1 can)

1 medium avocado, diced

1 large tomato, chopped

1 cup cooked wheat berries

1/4 cup chopped red onion

1 jalapeno, seeded and minced

1/4 cup cilantro, chopped

juice of 2 limes

1 tsp olive oil

1 tsp balsamic vinegar

1 tsp cumin

salt and pepper to taste

Mix all ingredients in a large bowl. Serves 3-4.

I loved this. The avocado gives it a creamy texture and helps hold the salad together, and the flavor is great. The wheat berries provided the chewiness that I have come to love. After a long day of surgeries yesterday, this was the perfect quick and delicious dish to finish off the day.