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Black Bean Salad with Cumin & Lime Juice

Krista A. Parr

This flavourful salad is impressive enough to bring to a potluck, and hearty enough to meal prep at the start of the week to keep in the fridge for easy lunches all week.


This recipe ideally uses farro, my favourite grain for use in marinated salads because the texture remains delightfully chewy and nutty, whereas I find quinoa and barley can go a bit soggy after a couple days in the fridge. Farro is an ancient whole grain that contains less gluten than wheat, and a decent nutritional profile, including lots of fiber, protein, and minerals. I usually buy the Bob's Red Mill brand of farro. I've also made this salad with quinoa for a gluten-free version and it's delicious!

Black Bean Salad with Cumin & Lime Juice

Makes approximately 6 cups


Ingredients:

  • 1 cup farro (or use quinoa for a gluten-free version)

  • 1/2 cups water

  • 15 ozs (1 can) black beans - drained and rinsed well

  • 1 bunch green onion - washed and diced

  • 1/2 bunch parsely - leaves only, washed and chopped

  • 3 tbsp mint leaves - finely chopped

  • 3 tbsp fresh oregano - finely chopped (or use whatever fresh herbs might be growing in your garden)

  • 1/2 bunch radishes - washed and chopped

  • 2 carrots - peeled and chopped or shredded

  • 1/3 cup pumpkin seeds

  • 2 limes - zested & juiced (about 1/4 cup)

  • 1/4 cup extra virgin olive oil

  • 1/3 cup apple cider vinegar

  • 1 tsp raw honey (or use pure maple syrup)

  • 1 garlic clove - grated

  • 1/2 tsp cumin

  • 1/2 tsp unrefined salt (or to taste)

  • 1 tsp black pepper (or to taste)

  • 1/3 cup feta cheese (optional)


Directions:


Rinse and strain farro well, then place in a pot with the 1.5 cups water. Bring to a boil, lower heat to minimum, cover with lid, and simmer for 15-20 minutes, until tender. Drain any remaining cooking water and rinse under cold tap water. Place farro in a large mixing bowl.


While the farro is cooking, place pumpkin seeds in a baking dish and place in a toaster oven for 15 minutes at 325F. Or, place in a frying pan over medium-low heat and lightly toast, stirring constantly, until they darken in colour slightly.


Add black beans, oregano, mint, parsley, green onions, radishes, carrots, pumpkin seeds, lime zest, feta cheese (if using), salt & pepper to the mixing bowl with the farro and stir to combine.


To make the dressing, whisk together the lime juice, apple cider vinegar, olive oil, honey, cumin, and garlic.


Pour the dressing over the salad and mix well to combine. Taste, and add more apple cider vinegar, salt and pepper, if needed. Ideally, allow to marinate in the fridge for at least an hour before serving.


Enjoy!


Keeps well int he fridge for up to 4 days.

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