Southwest Farro Salad

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
4
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Summer is all about salads, but they don't always have to be made of lettuce. This one uses farro, which is a wonderful grain alternative to quinoa or couscous. Its chewy texture holds up well when mixed in with black beans, avocado, crunchy peppers and salty feta. You can make it as spicy as you want by adding a Thai chili (which I do), or you can substitute in a little less heat with some jalapeno instead. Serve the salad alongside some peppery arugula, then add an egg to turn the side into a meal that will carry you through lunch or dinner.

Grainy, spicy salad perfect with peppery arugula and a creamy egg

Ingredients

1/2 cup farro, uncooked

3/4 cup black beans, drained and rinsed

3/4 cup halved cherry or grape tomatoes

1/2 sweet red pepper, chopped

1/2 avocado, peeled and chunked

2 oz feta cheese

2 tbsp finely chopped red onion

1/4 cup finely chopped cilantro

1 tsp salt

1 hot Thai chili pepper (or 1/2 small jalapeno), seeded and finely chopped

4 cups fresh arugula

4 poached eggs

Dressing:

2 tbsp olive oil

2-3 Tbsp fresh lime juice

1/2 tsp honey

pinch of salt & pepper

zest of 1 lime


Directions

1. Measure the farro with 1 cup of water into a small saucepan. Bring to a boil, then turn down the heat and simmer for 20 minutes with a lid on, until the water is absorbed and the farro is tender. Set it aside to cool.

2. In a large bowl, toss the cooled farro with the feta, tomatoes, sweet pepper avocado, red onion, cilantro, hot pepper (if using) and beans.

3. Measure the dressing ingredients into a Mason jar. Screw on a lid and give it a good shake until well mixed.

4. Pour the dressing over the salad and gently toss to coat. Sprinkle with the salt and adjust seasonings to taste.

5. Serve the salad alongside 1 cup of arugula per serving, and top with a poached egg.