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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

Ingredients

Salad

  • 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

Dressing

  • 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

Instructions

  • 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!