Black Bean Corn Farro Salad

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

5 from 1 reviews

Served warm or cold, this Black Bean, Corn & Farro Salad is an easy weeknight dinner and perfect for leftover lunch the next day.




  1. Bring one cup farro and two cups water to a boil over high heat in a medium pot. Once boiling, cover with lid and reduce to low. Cook about 15 minutes or until farro is softened, but not overcooked. Drain and set aside to cool.
  2. Once cool, mix farro, arugula, black beans, sun dried tomatoes and their oil, red onion, cumin and salt and pepper in a large bowl.
  3. Serve immediately or keep cool in 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: This Black Bean Corn Farro Salad is a great vegan grain salad recipe that is low in fat, sugar, and sodium, which providing fiber from the whole grain farro and plant-based protein from the black beans.


Keywords: black bean corn farro salad