Mexican Black Bean and Farro Salad
Prep time
Cook time
Total time
These ingredients are portions for a side salad serving. If you want to serve this dish as the main course, be sure to double the recipe!
Recipe type: Side/Salad
Cuisine: Mexican
Serves: 5-6
  • 1 Cup Farro, well rinsed and cooked according to package directions.
  • 2 cans low-sodium black beans, drained and rinsed
  • 2 large Tomatoes, chopped
  • 1 small Red Pepper, diced
  • 1 medium onion, diced
  • 1 medium Cucumber, unpeeled and diced
  • Handful chopped Cilantro
  • ⅓ Cup Water
  • 3 TBLspn fresh squeezed Lemon Juice
  • 1 TBLspn Balsamic Vinegar
  • 2 tspn Fresh Minced Garlic
  • 1 tspn Salt
  • ⅛ tspn Cayenne Pepper
  • ¼ tspn Black Pepper
  • 1 tspn ground Cumin
  1. Cook the farro in water, according to the package instructions. Allow to cool in a bowl while you prepare the rest of the salad.
  2. In a large bowl, combine the other salad ingredients. Toss in the farro and mix well.
  3. In a smaller bowl, whisk together all the dressing ingredients.
  4. Pour dressing over the salad and mix well.
  5. Serve immediately or cover and refrigerate until well chilled. This can even be made the night before!
Recipe by Proven Nutrition For Kids at