When farro and black beans join forces, the result is a protein-packed force to be reckoned with. Our chefs round out this delicious, healthy, and simple meatless dinner with creamy avocado, crisp apples, and crunchy radishes.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Granny Smith Apple
White Wine Vinegar
Wash and dry all produce. Bring a medium pot of salted water to a boil. Drain and rinse the beans. Thinly slice the radishes. Zest and halve the lemon. Finely chop the cilantro leaves. Halve, peel, and finely chop the shallot.
Cook the farro: Add the farro to the boiling water. Cook 20-25 minutes, until tender. Drain and rinse it under cold water.
In a small bowl, combine the lemon zest, white wine vinegar, shallots, cilantro, and the juice of half a lemon. Whisk in about 2 Tablespoons olive oil. Season with salt and pepper.
Once the farro is cooked, cut the apple into ½-inch cubes. Halve, pit, and cube the avocado.
Toss the farro in a large bowl with the black beans and half the dressing. Serve the black bean and farro salad with the apple, avocado, and radish slices on top. Drizzle with as much remaining dressing as you like. Enjoy!