Mediterranean Black Bean Farro Salad
This Mediterranean salad recipe is loaded with anti-inflammatory properties, colorful vegetables, and packed with protein!
Servings: 4
Calories: 300kcal
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: 1cup | Calories: 300kcal | Carbohydrates: 40g | Protein: 15g | Fat: 9g | Sodium: 210mg
