We’ve been experimenting with grains a bit in our house. I haven’t quite met a quinoa I can get everyone on board with, but farro (or barley) seems to be a whole-family pleaser. I even whipped up a version of this salad for a crowd of culinary non-adventurers who gulped it down with gusto.
Easy to make, healthy and perfect for not-so-heavy spring and dinner meals. Pair with grilled chicken or top with avocado. Makes a great next-day lunch, too!
roasted red pepper, corn + black bean farro salad
- 1 cup of dried farro (makes about 3 cups cooked!)
- 2 cups of water
- olive oil
- 1 cup of diced roasted red pepper (if you use canned, reserve about 1/4 cup of the liquid)
- 1 cup of corn (either defrosted, canned and drained, or fresh off the cooked cob!)
- 1 15 oz. can of black beans, drained
- 1/4 cup chopped cilantro
- 1 lime
- 1 tsp. Sea Salt
- 1 tsp. Pepper
- 1 tsp. Garlic
Bring two cups of water to boil on the stove. Add your 1 cup of farro, cover and reduce heat. Cook 10-12 minutes, until chewy. Drain and spread on a baking sheet greased with olive oil to cool. (This helps prevent the farro from clumping — thanks to Angela for the tip!)
Add in your farro + enjoy! We like this served at room temperature but works well cold, too!