Brazilian Black Bean and Farro Salad with Citrus Dressing

Rinse the farro under cold water.

In a medium saucepan, combine the farro and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and the liquid is absorbed. Fluff with a fork and let cool slightly.

While the farro is cooking, prepare the citrus dressing. In a small bowl, whisk together the orange juice, lime juice, olive oil, honey (or maple syrup), cumin, chili powder, salt, and pepper.

In a large bowl, combine the cooked farro, black beans, diced red bell pepper, diced yellow bell pepper, diced red onion, and chopped cilantro.

Pour the citrus dressing over the salad and toss gently to combine.

If desired, gently fold in the diced avocado just before serving.

Serve immediately or chill for later. The salad can be stored in the refrigerator for up to 3 days.