A great side salad or light lunch. Flavours are fresh and remind me of summer. A low-fat, nutritious and filling dish.
INGREDIENTS:
2 cups cooled cooked Farro
1 cup frozen corn (or shucked grilled corn)
1 can drained and rinsed black beans
1 medium jalapeno, seeded, ribbed and minced
half a sweet red pepper diced
2 avocados diced
15 to 20 grape tomatoes, sliced in half
1 tablespoon of finely chopped purple onion or shallot
1/2 cup chopped fresh cilantro (or more to taste)
Dressing:
zest of 1 lime
juice of 3 limes, approximately 1/4 cup
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honey
pinch of cayenne
pinch of salt
pinch of freshly ground black pepper
METHOD:
In a large bowl, combine farro, corn, black beans, jalapeno, red pepper, avocado, grape tomatoes, purple onion and cilantro.
In a medium bowl, whisk the ingredients for the dressing .
Add dressing to salad and toss gently until mixed .
Let stand for 20 minutes for flavours to blend.
TIPS:
1. You can substitute farro with quinoa or barley.
2. If you prefer this to be spicy, do not seed jalapeno.
3. If you have a bit more time to prepare the salad, prepare the dressing while the farro is cooking. After draining the farro, while it is still hot, mix in 2 to 3 tablespoons of the dressing. A warm/hot grain will absorb more of any dressing/flavours. Let the farro cool and then continue with the directions in the METHOD part of the recipe.
4. You can also make the above salad without any farro/grain. It is just as delicious without the farro/grain.
f
INGREDIENTS:
2 cups cooled cooked Farro
1 cup frozen corn (or shucked grilled corn)
1 can drained and rinsed black beans
1 medium jalapeno, seeded, ribbed and minced
half a sweet red pepper diced
2 avocados diced
15 to 20 grape tomatoes, sliced in half
1 tablespoon of finely chopped purple onion or shallot
1/2 cup chopped fresh cilantro (or more to taste)
Dressing:
zest of 1 lime
juice of 3 limes, approximately 1/4 cup
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 tablespoon honeypinch of cayenne
pinch of salt
pinch of freshly ground black pepper
METHOD:
In a large bowl, combine farro, corn, black beans, jalapeno, red pepper, avocado, grape tomatoes, purple onion and cilantro.
In a medium bowl, whisk the ingredients for the dressing .
Add dressing to salad and toss gently until mixed .
Let stand for 20 minutes for flavours to blend.
TIPS:
1. You can substitute farro with quinoa or barley.
2. If you prefer this to be spicy, do not seed jalapeno.
3. If you have a bit more time to prepare the salad, prepare the dressing while the farro is cooking. After draining the farro, while it is still hot, mix in 2 to 3 tablespoons of the dressing. A warm/hot grain will absorb more of any dressing/flavours. Let the farro cool and then continue with the directions in the METHOD part of the recipe.
4. You can also make the above salad without any farro/grain. It is just as delicious without the farro/grain.
f
