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Wheat Grain, Black Bean, and Avocado Salad

The Instant Pot Diabetes Cookbook
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 60 g dried black beans
  • 180 g wheat grain
  • 1 L Water
  • 280 g cherry tomatoes
  • 2 chopped chillies
  • handful chopped fresh cilantro
  • 2 tbsp cider vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove minced
  • 1/2 tsp salt
  • 1 avocado peeled and chopped
  • handful of vegan cheese


  • Place the beans and wheat grain in a fine mesh sieve; rinse and drain.
  • Place in the Instant Pot with the water and set to High Pressure for 25 minutes, followed by Quick Pressure Release.
  • Meanwhile, combine the tomatoes, peppers, cilantro, vinegar, oil, garlic, and salt in a large bowl and set aside.
  • Once the Instant Pot has finished, drain the beans and wheat berries in a fine mesh sieve. Run under cold water to stop the cooking process and cool quickly. Drain well.
  • Combine the drained bean mixture with the avocado, vegan cheese and tomato mixture. Toss gently until well coated and serve.
Keyword vegan