Farro and Wild Rice Salad

Farro and Wild Rice Salad

Eating, Etc.

The Salad

1c farro, soaked in water overnight

2c water

1c cooked wild rice

15oz can kidney beans

1c Trader Joe’s fire-roasted frozen corn

1c cilantro, finely chopped

2 fresh jalapenos, finely chopped

half of a red bell pepper

1/2c onion, finely chopped

1) In medium saucepan, place farro in water over medium-high heat. Bring to boil; reduce heat, cover, and cook for about 45 minutes until tender. Drain & rinse.

2) In a large bowl, combine farro, wild rice, kidney beans, corn, cilantro, jalapenos, bell pepper,
& onion.

3) Toss in dressing (recipe below). Refrigerate until time to serve.

The Dressing

1/4c red wine vinegar

1/4c olive oil

juice of half of a lemon

1/2tsp Italian seasoning

1/2tsp ground black pepper

1/4tsp fine sea salt

1/4-1/2tsp onion powder

fresh garlic clove, minced

1) In a small measuring cup or bottle, combine all ingredients and whisk or shake well.