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Spicy Farro & Black Bean Salad
Spicy farro salad highlights some of summers best produce.
Over the last year and a half, farro has easily become my favorite grain. I love it by itself when it’s cooked in broth or tossed with seasonal vegetables hot out of the oven. Today, I’m sharing with you another one of my favorite farro recipes: farro salad loaded with black beans, sweet corn, juicy tomatoes, red bell peppers and a little Tapatio.
Similar to the summer grilled corn salad I shared a few weeks ago, this farro salad is another recipe that is perfect for summertime. It’s an ideal light dinner salad, or a side dish alongside barbecue (I seem to always make this salad whenever we make our coffee rub smoked pork shoulder).
A few weeks back while I was laid up in bed after a medical procedure, I got sucked into watching The Barefoot Contessa and immediately thought of this recipe as one of those recipes where you accept your dinner guests offer to help put together the finishing touches before it’s time to sit down at the dinner table. I typically will cook the farro earlier in the day and let it sit in the quasi-vinaigrette dressing made of a mixture of olive oil, lime juice and the previously mentioned Tapatio. Since the actual cooking can be done hours ahead, simply ask dinner guests to help you dice the vegetables or rinse the black beans.
In place of the farro, you may use wheat berries or brown rice.
- 1/2 cup cooked farro
- 1 cup cooked and drained black beans
- 2/3 cup cooked corn kernnels (frozen is okay)
- 1 large diced tomato
- 1 small finely diced red bell pepper
- 1/4 teaspoon sea salt
- squeeze of fresh lime juice
- 3 tablespoons white vinegar
- 2 tablespoons minced cilantro
- 1/4 teaspoon oregano, preferably hot and spicy, but regular is fine
- 1/2 cup olive oil
- to taste salt & pepper
- 1/2 teaspoon, or more as needed, hot sauce, such as Tapatio