Description
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.
Ingredients
Scale
- 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 cup farro (cooked according to package directions, drained and cooled*)
- 1 can (15 ounces black beans, drained and rinsed)
- 1 1/2 cups fresh corn kernels from 2 corn on the cob or 1 can (15.25 ounces whole kernel corn, drained)
- 1 avocado (pitted, peeled and chopped, 1 1/2 cups)
- 1/2 cup chopped red onion
- 2 Tbs. chopped cilantro
Instructions
- In 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 quickly cool cooked farro, run under cold water.
- Category: Side