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Cilantro and Black Bean Farro Salad
Courtesy of CanolaInfo
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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+ 2 c. water (500 mL)
+ 1/2 c. uncooked Farro or wheat berries (125 mL)
+ 1 1/4 c. grape tomatoes, quartered (300 mL)
+ 1 c. chopped fresh cilantro (250 mL)
+ 4 oz. /125 g fresh mozzarella petite balls or fresh mozzarella, cut into 1/2-in. (1 cm) cubes
+ 1/2 c. finely chopped red onion (125 mL)
+ 1 medium jalapeño, seeded, (if desired) and finely chopped
+ 2 medium garlic cloves, minced
+ 3 Tbsp. canola oil (45 mL)
+ 1 tsp. grated lime zest (5 mL)
+ 2 Tbsp. fresh lime juice (30 mL)
+ 1 Tbsp. cider vinegar (15 mL)
+ 1/2 tsp. salt (2 mL)
+ 1 can no-salt-added black beans, rinsed and drained (15-oz./426 mL)
What to do:
1. In a medium saucepan, bring water to a boil over high heat. Add farro, reduce heat and simmer, uncovered, 15-18 minutes or until al dente. Drain in fine mesh sieve and run under cold water to cool completely. Shake off excess liquid.
2. Meanwhile, in a large bowl, combine tomatoes, cilantro, mozzarella, onion, jalapeno, garlic, canola oil, lime zest and juice, vinegar, and salt. Stir in farro and beans. Toss gently, until just blended. Serve immediately for peak flavors and texture.
* Tip: For peak color and texture, do not add the black beans until time of serving. The acidity in the other ingredients will cause the beans to ™muddle™ slightly onto the other ingredients if allowed to stand for longer than 30 minutes.
* Recipe courtesy of Nancy Hughes and CanolaInfo.
Calories: 140; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 10mg; Total Carbs: 15g; Fiber: 4g; Sugar: 1g; Protein: 6g; Sodium: 140mg;