Tomato and green bean salad with wheat

Ingredients:

• 1.5 cups (175 g) wheat grains
• 1 tbsp unsalted butter
• 220 g green beans, cut into 3–5 cm pieces (remove ends)
• 3 tablespoons of honey
• 2 tbsp sherry vinegar
• 3 limes (363 g)
• 0.5 cups olive oil
• 450 g small tomatoes of different varieties and colors, cut in half
• 300 g cherry tomatoes, halved
• 3 plum tomatoes (360 g), sliced ​​2 cm thick.
• 1 clove of garlic, grated
• 1 large jalapeño (46 g), thinly sliced
• 1 small red onion (96 g), thinly sliced
• 0.5 cup basil leaves, torn if large
• 0.5 cup whole fresh mint leaves

Preparation:

1. Place the wheat and 1 teaspoon of salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce the heat. Simmer, undisturbed, for 1.5 hours. Remove the lid and continue to simmer until the water is absorbed and the wheat is tender, about 30 minutes more. Add the butter, season with pepper, and set aside.
2. Meanwhile, bring a medium saucepan of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Using a slotted spoon, remove the beans from the boiling water and immediately plunge them into the ice water to stop the cooking. Drain and set aside.
3. In a small bowl, combine honey, sherry vinegar, zest of 1 lime, juice of all limes, 1 teaspoon salt, and black pepper. Slowly pour in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeño, onion, green beans, 1 teaspoon salt, and a few grinds of black pepper and toss well. Set aside for at least 30 minutes or until the wheat is tender. Stir in the basil and mint.
4. Spoon the wheat into the bottom of a serving bowl or platter, then use a slotted spoon to top with the tomatoes. Season with salt, if desired, and serve with any remaining juices in the bowl.