Farro Salad with Pineapple, Avocado and Black Beans
Kevin is cooking
Kevin is cooking
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  • 1 cup Farro 3 cups water 2 ears of corn, grilled 1 tbsp mayonaise 1 avocado, diced 1 cup diced fresh pineapple 15 oz canned black beans ½ red bell pepper, diced ¼ marinated red onions, chopped ¼ cup chopped cilantro Cotija cheese 2 tbsp vegetable oil 3 limes, juiced 1 tbsp honey ½ tsp garlic powder ¼ tsp ground cumin pinch of kosher salt Instructions Heat the BBQ grill to 450°. Brush the tablespoon of mayonaise all over both ears of corn. Grill and char slightly for 2-3 minutes on all sides depending on the size of the ear of corn. Allow to cool and cut kernels from the cobs and set aside. Rinse 1 cup farro under cold water. Place the farro in 3 cups of boiling water, reduce the heat to simmer, cover and steam for 15 minutes. If any excess water is left over, drain and allow farro to cool. In a large salad bowl whisk together the vegetable oil, lime juice, honey, garlic powder, cumin, pinch of kosher salt. Thinly slice the red onion and marinate in dressing while you prep the vegetables. Dice the avocado, red bell pepper, cilantro and pineapple set aside. Rinse and drain the black beans. Add the beans, vegetables, cilantro and pineapple to the salad bowl and gently fold over to incorporate thoroughly. Refrigerate for 20 minutes and serve with Cotija cheese crumbled on top. 3.2.2708



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