Go Back
–+ servings
Farro Mexicano

Farro Mexicano

Jessica Braider
This flavorful and nutritious salad was suggested by longtime Scramble member and recipe tester Debbie Falkow. She makes it with bulgur wheat, but we've used farro for a different texture. If you shop at Trader Joe’s their 10 minute farro works well for this. This dinner is great as a cold salad or wrapped in warm tortillas.
No ratings yet
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 6
Calories 473 kcal

Ingredients
  

  • 1 1/2 cups farro or use pearled barley or bulgur wheat, about 3 cups cooked, about 9 oz.
  • 2 tomatoes diced
  • 15 oz. reduced-sodium canned black beans drained and rinsed
  • 1/2 jalapeño pepper seeded and finely diced (optional)
  • 1/4 cup extra virgin olive oil
  • 1 lime about 1/2 tsp. zest and 2 Tbsp. juice
  • 2 tsp. balsamic vinegar
  • 1/2 tsp. garlic powder or use 2 cloves fresh garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 cup fresh flat-leaf parsley or cilantro or use 1/4of each
  • 6 whole wheat tortillas or use corn tortillas for a wheat/gluten-free option, warmed (optional)

Instructions
 

  • Cook the farro in boiling water according to the package directions and drain it.
  • Meanwhile, in a medium to large serving bowl, combine the tomatoes, beans and jalapenos (optional).
  • In a large measuring cup, whisk together the oil, lime zest and juice, vinegar, garlic powder, chili powder, cumin, and salt.
  • When the farro is cooked, add it to the serving bowl and toss it with the dressing and fresh parsley or cilantro.
  • Chill the salad for at least 30 minutes if time allows, refrigerate for up to 2 days, or serve it immediately wrapped in the warm tortillas (optional).

Notes

Do Ahead or Delegate: Cook the farro, seed and dice the jalapeño if using, zest and juice the lime, combine the spices, make and refrigerate the dressing, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Use the whole jalapeno and top the salad at the table with hot pepper sauce or sriracha. Add some chipotle or ancho chili powder to the dressing. Dice and add 1 ripe mango. Add 1 cup of crumbled feta, queso fresco, or sharp Cheddar cheese.
Tip: When zesting any citrus, try to avoid including any of the white part (under the colored part of the peel), also known as the pith, as it is bitter.
Video: Watch Jessica make it on Facebook Live.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!

Nutrition

Calories: 473kcalCarbohydrates: 77gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 742mgPotassium: 528mgFiber: 17gSugar: 4gVitamin A: 1044IUVitamin C: 19mgCalcium: 143mgIron: 5mg
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Kosher, Main Dish, Make-Ahead, Nut-Free, Picnic, Salads, Side Dish, Vegan, Vegetarian
Tried this recipe?Let us know how it was!