- 1 Tbsp lime juice
- 1 Tbsp red wine vinegar
- 1/4 tsp chipotle powder
- 1/2 teaspoon ground cumin
- 3-4 Tbsp mild flavored oil
- 1 cup uncooked farro
- 1 can black beans
- 1 cup halved cherry tomatoes
- 1 minced shallot
- 1 avocado
- ~2 Tbsp minced fresh cilantro
Cook the farro according to the package directions. Drain excess water and set aside to cool
Whisk together lime juice, vinegar, chipotle powder, and cumin for the vinaigrette in a large bowl. Slowly whisk in the oil until dressing is well mixed.
ALT: Mix dressing using immersion blender.
If serving right away, add farro to the dressing bowl and stir to combine. Add black beans, shallot, tomato, avocado, and cilantro and stir to combine. Add salt and pepper to taste
This stores well for at least several days without the avocado, tomatoes, and dressing added.
If serving later, add tomatoes, avocado, and dressing just prior to eating and gently combine.
Based on the original recipe but there are a few things I changed.
1. I halved the oil (originally 6 Tbsp) and found that to be plenty. You can adjust as preferred.
2. I use that I just put the whole thing in so I don't have extra after the recipe, instead of measuring out as originally specified (like the shallot and black beans).
3. The recipe also says serve immediately but I've found it holds up well if you don't add the avocado. You could probably add the tomatoes when preparing if you didn't halve them. I've also found if you dress it ahead you have to add more dressing when serving later, so better to dress before serving/eating.
Oh I also sometimes serve the cilantro on the side and let folks add it if there are cilantro haters when I take it to a party.
cookbook.lol