by Courtney Champion
With a long weekend quickly approaching, my mind has been on summer and everything that comes with it: warm weather, cold drinks, and plenty of cookouts. I love this time of year because we do so much cooking and eating outside.
It’s never hard to decide what to grill as the main course, but choosing sides isn’t always as easy, especially when it comes to choosing something for a group of people.
Mayonnaise-based dishes are common cookout staples, but the thought of those sitting in the heat for too long makes them less than appetizing to me. Don’t get me wrong, potato salad is one of my favorite summer sides. When it comes to eating outdoors, though, I prefer something much lighter and with no dairy. Enter farro salad. Light, refreshing and endlessly adaptable, this may just be my favorite recipe for summer.
Photo by Courtney Champion
As someone who loves all kinds of Tex-Mex food, my mind naturally went there when I was creating this recipe. My toddler loves black beans, tomatoes and avocados, so putting them in this salad was a no-brainer.
Farro is an extremely versatile ancient grain with a nutty flavour and a great chewy texture that holds up well to bold vinaigrettes. The dressing is a light vinaigrette made with lime juice and red wine vinegar for some zing. Chipotle powder and ground cumin add kick and a hint of those Tex-Mex flavors I love so much.
This recipe comes together in the time it takes to cook the farro, and it will probably disappear just as quickly.
| Black Bean and Farro Salad with Cumin-Lime Vinaigrette | Print |
- 1 tablespoon lime juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon ground cumin
- 6 tablespoons mild flavored oil
- 1 cup uncooked farro
- Salt and pepper, to taste
- 1/2 cup cooked black beans
- 1 cup halved cherry tomatoes
- 3 tablespoons minced shallot
- 1 avocado, diced
- 2 tablespoons minced fresh cilantro
- Cook the farro according to package directions (this will vary based on the type of farro you have). Drain any excess water and set aside to cool to room temp.
- To make the vinaigrette, whisk together the lime juice, vinegar, chipotle powder and cumin in a large bowl. Slowly whisk in the oil until the dressing is thoroughly mixed.
- Add the cooked farro to the bowl with the vinaigrette and stir to combine. Add a generous pinch of salt and pepper. Add the black beans, tomatoes, shallot, avocado and cilantro. Gently toss to combine. Taste and adjust for seasoning. Serve immediately.
What’s your favourite summer side dish?
Black Bean and Farro Salad with Cumin-Lime Vinaigrette is a post from Simple Bites
© 2010-2014 Simple Living Media, LLC | All rights reserved - This feed is provided for the convenience of Simple Bites subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact hello@simplelivingmedia.com to let us know. Thanks.
