Mediterranean Black Bean Farro Salad
This Mediterranean salad recipe is loaded with anti-inflammatory properties, colorful vegetables, and packed with protein!
Servings:
4
Calories:
300
kcal
Equipment
- Cutting board
- Peeler
- Mixing bowl
- Measuring cups and spoons
Ingredients
For the salad
- 1 medium-sized cucumber (peeled and diced)
- 1 yellow, orange, or red pepper (diced)
- 1 cup cherry tomatoes (sliced)
- 3 green onions (trimmed and chopped)
- 10 mint leaves (trimmed and chopped)
- 2 cups cooked farro (you will boil 1 cup-read below)
- 1 15 oz can of black beans (rinsed and drained)
- 1/4 cup pumpkin seeds (for topping)
For the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon juiced
- salt and pepper to taste
- 2 teaspoons oregano
- 1/2 teaspoon cumin
- 1 teaspoon balsamic vinegar
Instructions
-
In a mason jar or small bowl whisk together dressing ingredients, olive oil, lemon, salt and pepper, oregano, cumin, and balsamic vinegar.
-
Dice and chop your veggies, cucumber, pepper, tomatoes, green onions, and mint.
-
Mix together in a large mixing bowl.
-
Add your cooked farro, rinsed black beans, and pumpkin seeds.
-
Pour your dressing over your salad and mix well. If you have a lid for your mixing bowl and can shake the salad that is also helpful.
-
This salad can be kept in an air-tight container for up to 4-5 days in the refrigerator.
Notes
How to make farro: You can cook farro by boiling 1 cup of farro with 3 cups of water. Add a pinch of salt. Bring to a boil and lower heat to medium and allow to sit covered for 30 minutes.
Nutrition
Serving:
1
cup
|
Calories:
300
kcal
|
Carbohydrates:
40
g
|
Protein:
15
g
|
Fat:
9
g
|
Sodium:
210
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
