Farro and Black Bean Salad with Cilantro and Almonds

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This side dish is full of brain-healthy foods, including almonds, black beans and edamame, along with the whole grain farro. Farro is a type of wheat that is cooked like rice and has a nutty flavor. It’s a good source of fiber, B vitamins, and I love how it keeps it’s al-dente texture after cooking.

Farro Salad.jpg

Ingredients:

  • 1/3 cup slivered almonds, toasted

  • 1 1/3 cups water

  • 1/2 cup uncooked farro

  • 15-ounce can black beans, rinsed and drained

  • 1 cup fresh or frozen shelled edamame or green peas, thawed

  • 1/3 cup diced red onion

  • 3 Tablespoons extra-virgin olive oil

  • Grated rind and juice of 1 large lemon

  • 1 Tablespoon Dijon mustard

  • 1/2 teaspoon salt or to taste

  • ½ teaspoon freshly ground black pepper

  • 1/8 teaspoon dried red pepper flakes, optional

  • 1 cup chopped fresh cilantro

Preparation:

  1. Heat a medium saucepan over medium-high heat.

  2. Add almonds and cook two minutes or until beginning to lightly brown, stirring frequently.

  3. Remove from saucepan and set aside on separate plate.

  4. Add water to saucepan, bring to a boil over high heat, stir in farro, reduce heat to medium-low, cover and simmer for 15 minutes or until just tender.

  5. Drain in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid.

  6. Meanwhile, combine remaining ingredients, except cilantro, in a medium bowl.

  7. Stir in drained farro and cilantro and mix until blended.

Makes 8 servings.

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