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Farro salad with cornFarro Salad with Corn, Black Beans and Mango

1½ cups pearled farro (can substitute barley)
¼ teaspoon salt
2½ cups raw corn kernels (about 3 ears)
1½ cups cooked black beans
1 ripe mango, diced
1 bunch scallions, thinly sliced

Cilantro-lime vinaigrette:

½ cup extra-virgin olive oil
¼ cup fresh lime juice
½ cup (packed) cilantro leaves (small stems ok)
¼ teaspoon ground cumin
¼ teaspoon salt

Cook the farro with salt according to the package directions, then drain off any excess liquid. Be careful not to overcook – you want the farro to be very chewy.

Cool for 15 minutes, then place it in a large bowl and add the corn, beans, mango and scallions.

In a food processor, puree the olive oil, lime juice, cumin and salt. Pour over the farro salad and stir to combine.

Serve at room temperature (preferable) or refrigerate to eat later the same day. Refrigerated salad may need some additional lime juice, so taste before serving.

Serves 8-10


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