Black Bean and Farro Salad with Cumin-Lime Vinaigrette
Light, refreshing and endlessly adaptable, this may just be my favourite recipe for summer.
Course Salads
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 485kcal
Author Courtney
Ingredients
For the vinaigrette:
1Tablespoonlime juice
1Tablespoonred wine vinegar
1/4teaspoonchipotle powder
1/2teaspoonground cumin
6Tablespoonsmild flavored oil
For the salad:
1cupuncooked farro
Salt and pepperto taste
1/2cupcooked black beans
1cuphalved cherry tomatoes
3Tablespoonsminced shallot
1avocadodiced
2Tablespoonsminced fresh cilantro
Instructions
Cook the farro according to package directions (this will vary based on the type of farro you have). Drain any excess water and set aside to cool to room temp.
To make the vinaigrette, whisk together the lime juice, vinegar, chipotle powder and cumin in a large bowl. Slowly whisk in the oil until the dressing is thoroughly mixed.
Add the cooked farro to the bowl with the vinaigrette and stir to combine. Add a generous pinch of salt and pepper. Add the black beans, tomatoes, shallot, avocado and cilantro. Gently toss to combine. Taste and adjust for seasoning. Serve immediately.