This Mexican Farro Salad Bowl can be thrown together in under 20 minutes and it's packed with nutrients. It has  plant-based protein, iron, healthy fats and grains, antioxidants and more! Not to mention it's so flavorful and filling!

This hearty salad is super easy to throw together and parts of it can be meal prepped ahead of time.

Here's what you need, but feel free to add or change the ingredients to your liking.

• Romaine Lettuce
• Black Beans
• Farro
• Onions
• Peppers
• Cashew Sour Cream
• Salsa Verde

I start with making the farro first and while it cooks I get the other ingredients ready. To save time, you can either make your beans ahead of time or buy pre-cooked beans.

I don't usually make my salsa verde from scratch and instead buy a jar of it, which I use as part of the dressing in this recipe. This cashew sour cream recipe can easily be made a day or two in advance.

What is Farro

Farro is an ancient grain that comes with health benefits! It's similar to quinoa in that they're both high in protein for a grain. Farro is also a good source iron, zinc and magnesium.

I actually prefer to use this over rice as I limit my rice intake due to the arsenic in it.

Farro is a great source of fiber as well which is something most people lack in their diet.

I buy the 365 brand of farro and it cooks in 10 minutes after the water and farro come to a boil.

It can be eaten alone, as a side dish, in soups or how I've done in this recipe, and probably my favorite way to eat it, in a salad!

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Mexican Farro Salad

This Mexican Farro Bowl can be thrown together in under 20 minutes and it's packed with nutrients. It has plant-based protein, iron, healthy fats and grains, antioxidants and more! Not to mention it's so flavorful and filling!

Course Dinner, lunch

Cuisine Mexican

Keyword farro, Plant based protein, salads

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 0

Author Megan Lawson Evans

Ingredients

• 1 head Romaine Lettuce (chopped)
• 1 cup Black Beans (cooked)
• 1 cup Farro (cooked)
• 1 Red Pepper (chopped)
• ¼ Onion (chopped)
• Cashew Sour Cream
• Salsa Verde

Instructions

• First get the farro cooking. Check the instructions on the package, but I cook mine by combining the uncooked farro and water to a pot on the stove. Bring to boil and then reduce to simmer and cook for 10 minutes. If you haven't already made the cashew sour cream do that next. I usually make it in advance like the morning of or day before.
• Then chop your veggies. You can adjust the ingredients to how much you prefer. The measurements I gave is what I do for our salads. Once everything is ready add all the ingredients to a big salad bowl. Top with the cashew cream and salsa verde and toss together. Serve Immeditately and enjoy!