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 20minutes
Cook Time 30minutes
Total Time 50minutes
For the vinaigrette:
1Tablespoonred wine vinegar
6Tablespoonsmild flavored oil
For the salad:
Salt and pepperto taste
1/2cupcooked black beans
1cuphalved cherry tomatoes
2Tablespoonsminced fresh cilantro
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.