Description
A zesty and vibrant salad perfect for lunch or a light dinner. Creamy avocado and spicy chili add a delightful kick.
Ingredients
Units
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 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