My family loves to eat salads, but get bored with the usual pasta salads or green salads. To change things up, I made this delicious Southwest Farro Salad packed with fresh, garden vegetables and bright seasonings. The farro adds a lovely, nutty flavor to the dish. It is one of my favorite whole grains!
If you have never had farro, it is an ancient grain that is high in fiber AND high in protein. It has a texture similar to barley. When added to salads, it leaves you satisfied for hours. Perfect to pack for lunch! You will not have that carb overload like you do with pasta salads!
Southwest Farro Salad
Hearty, farro salad bursting with garden vegetables and Southwest spices.
Ingredients
Ingredients:
- Zest of one lime
- 2 Tbsp. fresh lime juice juice of one lime
- 2 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup farro uncooked
- 1 14 oz. can low sodium black beans rinsed and drained
- 2 cups cherry tomatoes halved
- 1 orange bell pepper chopped
- 2 ears corn cooked and cut off the cob
- 4 scallions thinly sliced
- ¼ cup fresh cilantro chopped
Instructions
Instructions:
- In large bowl, whisk together zest, lime juice, olive oil, and spices.
- Prepare farro according to package direction. Cool to room temperature and add to large bowl.
- Add black beans, tomatoes, bell pepper, corn, scallions, and cilantro. Combine and evenly coat salad with the dressing. Add additional salt and pepper to taste.
- Chill for at least one hour to allow flavors to combine.
Notes
If you prepare salad the day before, make extra dressing to add before you serve.
If you would like more heat, add 1-2 diced, fresh jalapeños.
You can swap out farro with equal amounts of quinoa for a refreshing change.
If you would like more heat, add 1-2 diced, fresh jalapeños.
You can swap out farro with equal amounts of quinoa for a refreshing change.
Tried this recipe?Let us know how it was!
