i've been thinking about this salad from bleubird for a few weeks now and finally decided to try my hand at a version all my own. farro is new to me, i've heard of it (of course), but i've never made it or even bought it before i saw the $1.69 ready in 10 minutes bag at trader joes. i tossed it into our cart in one of our get-what-you-can-in-15-minutes-or-before-atty-melts trips. i made this salad on sunday night when i was on the phone and it's been my lunch every day this week. it's not like me to stick to one thing five days in a row; so i must really like this right? after three days, i convinced nelson to try it, who liked it but wants me to try to remake it with lentils. ok lentil freak! maybe next week
ingredients
1 bag tj farro, cooked and cooled
2 large tomatoes, diced
1 can black beans, rinsed
4 persian cucumbers, chopped
2 green onions, chopped
2 ears of corn
3 ounces crumbly cheese, queso fresco or feta will do (i used both!)
1 lime
2-3 tbsp olive oil
1.5 tsp salt (i used lemon sea salt!)
1/2 tsp pepper
avocado (i topped each serving with half a ripe avocado and extra lemon sea salt)
method
cook farro according to directions, run under cold water to cool
add tomatoes, corn, green onions, black beans, cucumbers and cheese to a bowl, mix to combine
add olive oil, lime juice, salt and pepper to a separte bowl
mix veggies with vinegarette and cooled farro
adjust seasonings as desired
best after in the fridge for awhile
serve with half a fresh avocado topped onto each salad portion
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