Black Bean Corn Farro Salad

Black Bean Corn Farro Salad, a simple vegan grain bowl made of Italian farro, black beans, roasted corn, and sun-dried tomatoes. A perfect weeknight meal with enough for leftovers!

A farro and arugula salad in two bowls on a white table.

Want to Save This Recipe?

Save Recipe

Who doesn’t love grain bowls? We love this flavorful Black Bean Corn Farro Salad that’s packed with protein and so easy to make. It’s great for meal prep and ready in less than 30 minutes, and you can make it your own with different veggies and toppings.

👉 Here are three reasons why you should be making this quick and easy farro salad:

  • It’s ready in no time. This salad is the perfect dish to prepare when you’re in a time crunch, like on busy weeknights. It’s also a great addition to your meal prep menu.
  • It’s highly customizable. Experiment with different ingredients and flavors depending on your preferences.
  • It’s full of flavor. Between the fresh veggies, tartness from the sun-dried tomatoes, and tasty seasonings, this salad is sure to have you coming back for seconds—it’s that good!

Ready to learn how to make a farro salad with black beans and corn? Let’s do it!

🌱 Ingredients

This delicious salad is made with tons of veggies, leafy greens, seasonings, and of course farro!

  • Farro: a protein and fiber-packed whole grain. It lends a nutty flavor and chewy texture to salads and can be used in a variety of dishes!
  • Arugula: the greens we used as the base for the salad. Spinach, kale, or lettuce would work as well!
  • Black beans: adds some plant-based protein to this recipe.
  • Roasted corn: to save time, we used frozen corn in this recipe, but fresh roasted corn tastes just as great (you’ll just need to add on some extra prep time).
  • Sun-dried tomatoes: adds a boost of sweet-tart flavor. We suggest using fresh tomatoes during tomato season!
  • Red onion: thinly sliced onion gives the salad an amazing flavor.
  • Cumin, salt, and pepper: a teaspoon of cumin plus salt and pepper to taste is all you need to finish off the flavor of the salad.
  • Recommended tools: large mixing bowl, salad utensils, strainer

🥣 How to make (step-by-step photos)

1️⃣ Step One: Cook the farro

First, bring one cup farro and two cups water to a boil over high heat in a medium pot.

Once boiling, cover the pot with a lid and reduce the heat to low. Cook for about 15 minutes or until farro is softened, but not overcooked. Drain and set aside to cool.

2️⃣ Step Two: Combine veggies + farro in a large mixing bowl

Once the farro is cool, mix that along with arugula, black beans, sun-dried tomatoes and their oil, corn, and onion in a large bowl until well-combined.

3️⃣ Step Three: Season the salad

Next, add cumin, salt, and pepper to the veggie mix. Give it a taste and add more spices and seasonings if needed.

4️⃣ Step Four: Serve and enjoy!

You can enjoy the farro salad right after making, or store in the refrigerator until ready to serve. This salad can be stored in the refrigerator for up to five days.

A simple vegan salad with grains, greens, and sun dried tomatoes in two white bowls on a blue table.

❓ Recipe questions + quick tips

What is farro and how is it used?

Farro is a type of whole-grain wheat that is often compared to barley. It is typically cooked al dente, so tends to have a chewier texture compared to other types of grains like rice and quinoa. The flavor of farro is often described as nutty, and can be used in a variety of dishes including salads and soups.

How do you eat farro?

There are many different ways to eat farro. The method for cooking farro is a lot like cooking pasta—you simply boil some water, add the farro, and cook until it’s tender. Once farro is cooked, it can be combined into salads, soups, or grain bowls. You can also mix it into stir-fries, serve it as a side dish, or use it to make breakfast dishes like pancakes or “oatmeal.”

What goes well with farro?

Farro pairs well with just about anything, including sweet and savory flavors. Its nutty and toasty flavor is often enjoyed with fall-themed foods and recipes. Try it mixed with roasted vegetables like broccoli and asparagus, or make a simple salad with farro, corn, and black beans. Farro tastes great with a variety of seasonings from salt and pepper to cinnamon and nutmeg.

🌿 How to serve

You can serve this farro salad any way you like. Here are a few of our favorite ways to enjoy it:

  • As a main dish. This salad is hearty and filling enough to be its own meal. The farro and black beans provide plenty of protein, and the veggies bring fiber and antioxidants. To make it even more balanced, add some sliced avocado or serve with another plant-based protein like tofu.
  • Serve as a side dish. The flavors of farro salad pair perfectly with just about anything. Add it to your dinner lineup or bring to your next gathering.
  • Get creative with toppings. Farro salad is so simple to make and versatile. Add your own dressing like Sun-Dried Tomato Oil Vinaigrette or experiment with your favorite toppings like sliced avocado or pico de gallo.

🧊 How to store

Whether you’re prepping this black bean corn farro salad in advance or you have leftovers, here’s how to store it for the best quality:

  1. Refrigerator storage: store in a glass food storage container in the refrigerator for up to four days.
  2. Freezer storage: we don’t recommend storing farro salad in the freezer.

♻️ Sustainable kitchen tips

We love making our kitchen as eco-friendly as possible, and we know you do, too! Here are some ways to get the most out of this recipe’s ingredients:

Repurpose or recycle food cans. Rinse out the cans and jars from the black beans and sun-dried tomatoes and keep them on hand to repurpose. If you’re not able to save them, make sure to toss them in the recycling bin (they’re better off there than in a landfill!).

Buy farro in bulk. You can purchase farro in bulk at most grocery stores, which is a great way to cut back on packaging waste and save some money.

Save the veggie scraps. Any scraps that you set aside while making this recipe can be used to make homemade vegetable broth.

A grain and greens salad in a while bowl on a blue table with a silver fork.

🌾 More simple grain salads

Looking for more salads with whole grains? Try our other favorite plant-based salad recipes:

a screenshot of Fork in the Road's 4-day plant-based meal plan

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

A grain and greens salad in a while bowl on a blue table with a silver fork.

Black Bean Corn Farro Salad

Kristina Todini, RDN
Served warm or cold, this Black Bean, Corn & Farro Salad is an easy weeknight dinner and perfect for leftover lunch the next day.
5 stars (4 ratings)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salads + Side Dishes
Cuisine American, Italian-Inspired
Servings 4 servings
Calories 301 kcal


  • 1 cup farro
  • 6 cups arugula
  • 1 15-ounce can black beans drained (or about 1/2 cup dried)
  • 2 cups roasted corn we use frozen roasted corn
  • ½ cup sun dried tomatoes with oil
  • ½ medium red onion thinly sliced
  • 1 teaspoon cumin
  • 1 pinch salt and pepper to taste


  • Cook the farro: Bring one cup farro and two cups water to a boil over high heat in a medium pot. Once boiling, cover the pot with a lid and reduce the heat to low. Cook for about 15 minutes or until farro is softened, but not overcooked. Drain and set aside to cool.
  • Mix veggies together in a bowl: Once the farro is cool, combine it with arugula, black beans, sun-dried tomatoes and their oil, and sliced onion in a large bowl.
  • Add seasonings: Mix in the cumin, salad, and pepper. Give the salad a taste and add more if needed.
  • Serve + enjoy: Serve the salad immediately or keep cool in the refrigerator for up to five days.


  • Leftovers + storage: This grain bowl can be stored in the refrigerator for up to five days and can be eaten hold or cold as leftovers.
  • Nutrition notes: This is a great vegan grain salad recipe that is low in fat, sugar, and sodium, and provides fiber from the whole grain farro and plant-based protein from the black beans.


Serving: 1servingCalories: 301kcalCarbohydrates: 65gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 58mgPotassium: 920mgFiber: 12gSugar: 10gVitamin A: 1052IUVitamin C: 15mgCalcium: 88mgIron: 4mg
Keyword black bean corn farro salad
Tried this recipe?Let us know how it was!

UPDATE: This post was originally published in June 2018 and updated for clarity in October 2021.


  1. I tried this recipe for my weekly meal prep and I really liked it. I didn’t have canned sun dried tomatoes so i just used dried and it was still really good.

    1. That’s great that dried sun dried tomatoes worked for you! We’ve only bought jarred, but I have been wanting to compare pricing per weight to see what is the better deal. Glad you enjoyed the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it!