Recipe: Mexican Black Bean and Farro Salad

Published by Bonnie on

This black bean and farro salad is a great meatless, high protein salad that can even be used as the main course on your dining table.  Don’t skimp on the dressing though. That’s the key component that brings all the flavors together. My kids devoured this recipe which left me empty-handed for any leftovers.  I suggest making a double portion!

Mexican black bean and farro salad

Farro wheat can add a great texture and extra fiber to cold salads!

What is Farro?

I was new to this grain prior to last week. If you have not cooked with farro before, there’s no need to be intimidated. It is an ancient grain (a wheat variety) that is cooked similarly to rice and can be found in most grocery stores. Farro has a slightly nutty taste and great texture for a cold salad or warm morning cereal.

If you don’t happen to have any farro on-hand, you can substitute another ancient grain, like barley or quinoa. These would equally taste great and add lots of nutrition.

If your kids enjoy the Mexican flair and your hubby would like some meat, our Mexican Fiesta Salad recipe is another tasty option.

Mexican Black Bean and Farro Salad

These ingredients are portions for a side salad serving. If you want to serve this dish as the main course, be sure to double the recipe!
Course Side/Salad
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 5 people
Author Bonnie Hershey



  • 1 Cup Farro well rinsed and cooked according to package directions.
  • 2 cans low-sodium black beans drained and rinsed
  • 2 large Tomatoes chopped
  • 1 small Red Pepper diced
  • 1 medium onion diced
  • 1 medium Cucumber unpeeled and diced
  • 1 Handful chopped Cilantro


  • 1/3 Cup Water
  • 3 TBL fresh squeezed Lemon Juice
  • 1 TBL Balsamic Vinegar
  • 2 tsp Fresh Minced Garlic
  • 1 tsp Salt
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp Black Pepper
  • 1 tsp ground Cumin


  • Cook the farro in water, according to the package instructions. Allow to cool in a bowl while you prepare the rest of the salad.
  • In a large bowl, combine the other salad ingredients. Toss in the farro and mix well.
  • In a smaller bowl, whisk together all the dressing ingredients.
  • Pour dressing over the salad and mix well.
  • Serve immediately or cover and refrigerate until well chilled. This can even be made the night before!

Mexican black bean and farro salad


Bonnie Hershey currently serves as a business and nutrition coach with their business, Hershey Holistic Health. She holds an undergrad degree in education, and a certification in Practical Nutrition from the Northwest Academy of Practical Nutrition. She has over 20 years of leadership experience and enjoys encouraging others in their personal growth.


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