Brazilian Black Bean and Farro Salad with Citrus Dressing

A hearty and nutritious salad combining earthy farro, protein-rich black beans, and a vibrant citrus dressing. Inspired by Brazilian flavors, this salad is perfect for a light lunch or a satisfying side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

565 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.64/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad•Side Dish

Cuisine:

British

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupFarro(Pearled or semi-pearled farro is recommended for faster cooking.)

£0.75

3cupsWater or Vegetable Broth(Using broth adds more flavor.)

£0.30

15ozBlack Beans(Canned, rinsed and drained)

£0.70

1Red Bell Pepper(Diced)

£0.90

1Yellow Bell Pepper(Diced)

£1.00

0.5Red Onion(Finely diced)

£0.30

0.3cupCilantro(Chopped)

£0.40

1Avocado(Diced (optional))

£1.00

0.3cupOrange Juice(Freshly squeezed)

£0.25

2tablespoonsLime Juice(Freshly squeezed)

£0.20

3tablespoonsOlive Oil(Extra virgin)

£0.35

1tablespoonHoney or Maple Syrup(Or to taste)

£0.20

0.5teaspoonCumin

£0.10

0.3teaspoonChili Powder

£0.05

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack Pepper(Or to taste)

£0.05

Total Cost

£6.55

£1.64 per serving

Instructions

1.
Rinse the farro under cold water.
2.
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.
3.
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.
4.
In a large bowl, combine the cooked farro, black beans, diced red bell pepper, diced yellow bell pepper, diced red onion, and chopped cilantro.
5.
Pour the citrus dressing over the salad and toss gently to combine.
6.
If desired, gently fold in the diced avocado just before serving.
7.
Serve immediately or chill for later. The salad can be stored in the refrigerator for up to 3 days.

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My Notes

Nutrition Information

Nutrition per serving (350g)

565 kcal / 2364 kJ

Carbs

66g

25% of RDA

Fat

28g

40% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

12 g

13% of RDA

Sodium

410 mg

18% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the dressing.

Feel free to customize the salad with other vegetables like corn, tomatoes, or cucumbers.

Toasted pepitas (pumpkin seeds) or sunflower seeds add a nice crunch.

Adding crumbled cotija cheese or queso fresco is a great option if you are not vegan.

Cooking Equipment

Medium saucepan

Large bowl

Whisk

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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