Farro Avocado Salad

Spring and summer months are the perfect time to enjoy chilled salads.  Chilled salads are easy to make and pair nicely with grilled dishes.  They make the best type of salad for a large gathering or party since they can be made well in advance.  The salad flavors actually increase the longer the salad chills in the refrigerator!

One of my favorite ingredients to use in a chilled salad is Farro.  Farro is a grain that is part of the wheat family.  Traditionally Farro is sold in a dry format, which is cooked until it softens.  Farro has a nutty flavor and resembles the texture of thick barley.   The simple grain is rich in protein, fiber and calcium.

This chilled Farro salad is super simple to make and the ingredients can be varied depending on your tastes.  Ingredients can be added or subtracted, along with the seasoning levels.

Farro Avocado Salad

3 cups Farro

15 ounce can black beans (drained and rinsed)

1 medium sized tomato (diced)

1 cup frozen or fresh corn

1 cup grape tomatoes (sliced in half)

1 Haas avocado (peeled, pitted and diced)

1/4 cup fresh cilantro leaves (chopped)

2 tablespoons fresh lime juice

4 tablespoons olive oil (add more if you would like)

1 teaspoon salt (more or less if preferred)

1/2 teaspoon pepper (more or less if preferred)

Cook the Farro according to the directions on the product box or bag. After the Farro is cooked, rinse and allow to cool.

In a medium sized bowl mix all the ingredients together. Cover the mixture and allow it to chill (and set up) in the refrigerator. The longer the salad is left to chill, the more the flavor will develop.

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