Black Bean Corn Farro Salad
Served warm or cold, this Black Bean, Corn & Farro Salad is an easy weeknight dinner and perfect for leftover lunch the next day.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1servingCalories: 301kcalCarbohydrates: 65gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 58mgPotassium: 920mgFiber: 12gSugar: 10gVitamin A: 1052IUVitamin C: 15mgCalcium: 88mgIron: 4mg
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