Black Bean and Farro Salad

This past week while vacationing in California I was once again exposed to the incredible fresh flavors of the West Coast – everything seems to be just picked or fresh out of the ocean and this incredible Black Bean Farro salad was no exception! We stopped at this small local cafe in Santa Barbara and they had this yummy looking chilled salad with farro, black beans, cherry tomatoes and scallions all mixed with a cumin lime vinaigrette. I just couldn’t wait to come home and recreate my own version of this California salad!

Black Bean and Farro Salad
  • 1 cup uncooked farro
  • Salt and pepper, to taste
  • ½ cup drained and rinsed black beans
  • 1 cup halved cherry tomatoes
  • ¼ cup diced red onion
  • 3 tablespoons sliced scallions
  • 1 avocado, diced
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon chipotle powder
  • ½ teaspoon ground cumin
  • 6 tablespoons olive oil
  1. Cook the farro according to package directions. Drain any excess water and set aside to cool to room temperature.
  2. To make the vinaigrette, whisk together the lime juice, red wine vinegar, chipotle powder and cumin in a large bowl. Slowly whisk in the oil until the dressing is thoroughly mixed.
  3. Add the cooked farro to the bowl with the vinaigrette and stir to combine. Add a generous pinch of salt and pepper. Add the black beans, tomatoes, red onion, scallions, avocado and cilantro. Gently toss to combine. Taste and adjust for seasoning. Serve immediately.