Ideal for a packed lunch or as a dinner side, this lime, black bean and corn salad is loaded with creamy avocados and spicy chili to be a flavorful bite.
Fresh corn on the cob is abundant this time of year and that makes me so very happy! I grill it, serve it with flavored butters, and serve it right off the cob in a refreshing summertime salad. Combined with the creamy goodness of an avocado and the nutritious protein of black beans, Chili Lime Black Bean Corn Farro Salad will be the perfect addition to your alfresco table this summer! A chili lime vinaigrette flavors this farro salad with zesty lime and the slightest hint of chili powder heat.
Farro, a trendy wheat grain packed with nutrition and texture, is actually an ancient grain that’s been around for thousands of years. It’s chewy texture and mild nutty taste makes it perfect for salads and a great alternative to quinoa. With farro being an excellent source of protein, fiber, B vitamins, zinc, iron and magnesium, Chili Lime Black Bean Corn Farro Salad will surely be the new favorite on your table this summer! Move over quinoa, there’s a new kid on the block! 
Lime, Black Bean and Corn Farro
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
A zesty and vibrant salad perfect for lunch or a light dinner. Creamy avocado and spicy chili add a delightful kick.
Ingredients
- 3 Tbs olive oil
- 2 Tbs fresh lime juice
- 1 Tbs apple cider vinegar
- 1 tsp lime zest
- 1 tsp chili powder
- 3/4 tsp kosher salt
- 1/4 tsp pepper
- 1 cups (237 ml) farro
- 1 can (15 ounces) black beans
- 1 1/2 cups (355 ml) fresh corn kernels
- 1 avocado
- 1/2 cups (118 ml) chopped red onion
- 2 Tbs chopped cilantro
Instructions
- In a serving bowl, combine olive oil, lime juice, vinegar, lime zest, chili powder, kosher salt, and pepper until blended.
- Add cooked farro, corn, black beans, avocado, onion, and cilantro, stirring until evenly coated.
- Serve at room temperature or chilled.
Notes
- To ensure the farro is cooked perfectly, follow package instructions; it should be tender but still slightly firm.
- For a spicier salad, add a pinch of cayenne pepper or a small diced jalapeño along with the red onion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may brown slightly.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 15
- Carbohydrates: 45
- Fiber: 10
- Protein: 8
Frequently Asked Questions
Can I substitute quinoa for farro in this recipe?
Yes, you can substitute quinoa for farro, but keep in mind that quinoa has a different texture and flavor profile. You may need to adjust the cooking time as quinoa cooks faster than farro.
What type of chili powder is best for the vinaigrette?
For the vinaigrette, a mild chili powder works best to provide a subtle heat without overpowering the other flavors. You can also use smoked chili powder for a different depth of flavor.
How should I prepare the corn for this salad?
Use fresh corn on the cob for the best flavor; grill it until it’s slightly charred, then cut the kernels off the cob before adding them to the salad.
Followed the recipe and used ancho chili powder – perfect summer meal for lunch or as a smaller side for dinner. I made extra farro, which keeps well in the fridge for a few days, and mixed in the rest of the ingredients to make a fresh 2nd batch. So easy!
This salad is just as good days later. I’m anxious to try some of the other recipes for farro.