Black Bean and Farro Salad
with Apples and Cilantro Vinaigrette
Black beans and farro team up beautifully in this ultra-hearty grain salad. The duo pairs unexpectedly well with crunchy Granny Smith apple and creamy avocado. A bright cilantro and shallot vinaigrette ties the whole dish together.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Farro
(Contains Wheat)
1 box
Black Beans
1 unit
Avocado
1 unit
Apple
1 unit
Shallot
1 bunch
Cilantro
2 tablespoon
White Wine Vinegar
Not included in your delivery
2 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Cook the faro: combine the farro in a large pot of water with a large pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 30-35 minutes until tender. Drain and rinse under cold water.
While the faro cooks drain and rinse the beans. Finely chop the cilantro. Halve, peel, and mince the shallot.
Make the cilantro vinaigrette: in a large bowl, combine the cilantro, shallot, and 1 tablespoon white wine vinegar. Whisk in 2 tablespoons olive oil and season with salt and pepper.
Halve, pit, and dice the avocado. Cut the apple into ½-inch cubes, discarding the apple core. Toss the apple into the vinaigrette.
When the farro is ready, toss it into the vinaigrette along with the black beans. Season with salt and pepper.
Plate the farro mixture, then top with the avocado. Dig in and enjoy!
