Southwest Wheatberry Salad - cooking recipe

Ingredients
    1 cup wheat berries
    1 15-oz. can black beans, rinsed and drained
    1 cup cooked corn (canned or frozen is okay)
    1 small red onion, finely chopped
    2 tsp chili powder
    1/2 tsp cumin
    2 tbsp canola or grapeseed oil
    Salt to taste
    Freshly ground black pepper to taste
Preparation
    Bring a quart of water to a boil in a medium saucepot. Add the wheatberries and cook until tender but firm, about 1 1/2 hours. Drain well and allow to cool. Transfer to a large bowl.

    Add the remaining ingredients and mix well. Refrigerate for a couple of hours to allow flavors to blend. Serve chilled or at room temperature.

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