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.

Roasted Red Pepper, Black Bean + Corn Farro Salad - (cool) progeny

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, Black Bean + Corn Farro Salad - (cool) progeny

roasted red pepper, corn + black bean farro salad

Ingredients

  • 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

Roasted Red Pepper, Black Bean + Corn Farro Salad - (cool) progeny

Directions

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!)

Roasted Red Pepper, Black Bean + Corn Farro Salad - (cool) progeny

While your farro is cooling, combine all other ingredients plus the juice of 1 lime and the reserved roasted red pepper liquid in a large bowl. Stir until well mixed.
Roasted Red Pepper, Black Bean + Corn Farro Salad - (cool) progeny

Add in your farro + enjoy! We like this served at room temperature but works well cold, too!