115-ounce canblack beansdrained (or about 1/2 cup dried)
2cupsroasted cornwe use frozen roasted corn
½cupsun dried tomatoeswith oil
½mediumred onionthinly sliced
1teaspooncumin
1pinchsalt and pepperto 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.