Ingredients
For the Farro Taco Meat:
- 1 cup farro, cooked according to package instructions and drained (about 2 ½ cups cooked)
- ½ cup mild salsa
- 2 teaspoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon smoked paprika
- pinch of cayenne pepper
- salt to taste
For the Creamy Lime Dressing:
- ½ cup raw cashews, soaked in water for 4–8 hours and rinsed
- ¼ cup fresh lime juice
- ¼ cup water
- 1 tablespoon olive oil
- 1 clove garlic
- ½ teaspoon ground cumin
- salt to taste
For the salad:
- 2 medium heads romaine lettuce, chopped
- 1 large tomato, diced or 1 cup halved grape tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn kernels, thawed (regular frozen corn is fine if you can't find fire-roasted)
- 1 cup broken tortilla chips
- ½ cup sliced green onions
- cilantro, lime wedges, salsa and/or guacamole for serving, if desired
Instructions
To make the Farro Taco Meat:
- Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat.
- Cook about 5 minutes or until heated through, stirring often, then season to taste with salt.
- Set aside.
To make the Creamy Lime Dressing:
- Place ingredients in a mini-blender or food processor. Blend until completely smooth.
To assemble the salad:
- Divide the lettuce onto 4 plates.
- Top with the tomato, black beans, corn, farro, tortilla chips, and green onions.
- Drizzle the dressing over the salad, and add the optional garnishes if you're using them.
Notes
Prep time includes time for cooking farro.
Nutrition (estimated per serving)
Calories: 504kcalCarbohydrates: 77gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 457mgPotassium: 669mgFiber: 13gSugar: 6gVitamin A: 2230IUVitamin C: 13mgCalcium: 118mgIron: 5mg
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