Black Bean and Farro Salad with Cumin-Lime Vinaigrette

With a long weekend quickly approaching, my mind has been on summer and everything that comes with it: warm weather, cold drinks, and plenty of cookouts. I love this time of year because we do so much cooking and eating outside.

It’s never hard to decide what to grill as the main course, but choosing sides isn’t always as easy, especially when it comes to choosing something for a group of people.

Mayonnaise-based dishes are common cookout staples, but the thought of those sitting in the heat for too long makes them less than appetizing to me. Don’t get me wrong, potato salad is one of my favorite summer sides. When it comes to eating outdoors, though, I prefer something much lighter and with no dairy. Enter farro salad. Light, refreshing and endlessly adaptable, this may just be my favorite recipe for summer.

Farro Salad with Lime VinaigrettePhoto by Courtney Champion

As someone who loves all kinds of Tex-Mex food, my mind naturally went there when I was creating this recipe. My toddler loves black beans, tomatoes and avocados, so putting them in this salad was a no-brainer.

Farro is an extremely versatile ancient grain with a nutty flavour and a great chewy texture that holds up well to bold vinaigrettes. The dressing is a light vinaigrette made with lime juice and red wine vinegar for some zing. Chipotle powder and ground cumin add kick and a hint of those Tex-Mex flavors I love so much.

This recipe comes together in the time it takes to cook the farro, and it will probably disappear just as quickly.

Black Bean and Farro Salad with Cumin-Lime Vinaigrette

Light, refreshing and endlessly adaptable, this may just be my favourite recipe for summer.
5 from 1 vote
Print Pin Rate
Course: Salads
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 485kcal
Author: Courtney

Ingredients

For the vinaigrette:

  • 1 Tablespoon lime juice
  • 1 Tablespoon red wine vinegar
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon ground cumin
  • 6 Tablespoons mild flavored oil

For the salad:

  • 1 cup uncooked farro
  • Salt and pepper to taste
  • 1/2 cup cooked black beans
  • 1 cup halved cherry tomatoes
  • 3 Tablespoons minced shallot
  • 1 avocado diced
  • 2 Tablespoons minced 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.

Nutrition

Calories: 485kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Sodium: 16mg | Potassium: 566mg | Fiber: 13g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 15.3mg | Calcium: 33mg | Iron: 2.6mg

What’s your favourite summer side dish?

About Courtney Champion

Courtney Champion is a wife and mom who writes at Cook Like a Champion, where she shares accessible recipes focusing on fresh, seasonal ingredients and plenty of sweet treats. She thinks good food tells a story and loves sharing that story with her readers. She hopes to inspire others to spend time in the kitchen with the people they love.

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Comments

  1. This looks so delicious. Going to try it with quinoa. Thank you for sharing.

  2. Thanks for this great contribution, Courtney!
    I pack lunch every day and this kind of salad is just the kind of thing that I like to take into work. No mayo, a healthy grain and some bright veggies!
    Love your idea of adding cumin to the dressing! Spices things up!

  3. 5 stars
    I just got a bag of farro to experiment with and I am going to try this!! Sounds so fresh and delicious.

  4. I love the nuttiness of faro, one of my favorites. The Tex-Mex flavors you added here sound wonderful. Can’t wait to try.

  5. Will definitely make this. Love the Pyrex.

  6. I’m keen to find some farro now, as I’ve never tried it. The spices sound fantastic, and I wish I could take a bite right now!

  7. Love this healthy salad!

  8. this looks so delicious and healthy! perfect for me to keep in the fridge to eat for lunch all week!

  9. Will be making this very soon!

  10. so healthy and full of flavor!

  11. Great salad idea, can be had as a short snack which is healthy too.

  12. Great salad idea, can be had as a short snack which is healthy too.

  13. For this salad, when you say 6 Tbs. Mild oil, could I use coconut oil?

  14. WOW! This salad looks amazing and is healthy too. I am going to try this recipe for dinner tomorrow.

  15. Sarah Stevens says

    Loved it but I only used half the oil suggested. It was plenty! I also substituted chili powder since I didn’t have chipotl

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