5 from 4 votes
Black Bean and Farro Salad with Cumin-Lime Vinaigrette
Light, refreshing and endlessly adaptable, this may just be my favourite recipe for summer.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
4
people
Calories:
485 kcal
Course:
Salad
Ingredients
For the vinaigrette:
- 1 Tablespoon lime juice
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon cumin ground
- 6 Tablespoons mild flavored oil
For the salad:
- 1 cup farro uncooked
- salt to taste
- black pepper to taste
- 1/2 cup black beans cooked
- 1 cup cherry tomato halved
- 3 Tablespoons shallot minced
- 1 avocado diced
- 2 Tablespoons cilantro fresh, minced
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.
Cup of Yum
Nutrition Information
Calories
485kcal
(24%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Sodium
16mg
(1%)
Potassium
566mg
(12%)
Fiber
13g
(52%)
Sugar
2g
(4%)
Vitamin A
305IU
(6%)
Vitamin C
15.3mg
(17%)
Calcium
33mg
(3%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Sodium | 16mg | 1% |
| Potassium | 566mg | 12% |
| Fiber | 13g | 52% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 33mg | 3% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.