Smoky Farro Bean Salad

It isn’t summer without copious amounts of corn. Try it grilled with a smoky chipotle marinade!

INGREDIENTS

• 2 teaspoons chipotle powder
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 2 tablespoons DeLallo Lime Juice, cooked according to package instructions
• 3 tablespoons DeLallo Extra Virgin Olive Oil, cooked according to package instructions
• 2 bell peppers, cut into bite-sized pieces
• 1 cup DeLallo Organic Italian Farro, cooked according to package instructions
• 1 can black beans, drained and rinsed
• 8 oz. grape tomatoes, sliced
• 1 small handful cilantro, minced
• 3 green onions, sliced thin
• salt + pepper

DIRECTIONS

1. In a large bowl, whisk together the chipotle powder, garlic, cumin, paprika, salt, lime juice and oil. Place the cut bell peppers in and toss. Spoon the peppers with a slotted spoon into a skillet over medium heat, and cook until tender and caramelized. Be sure to keep them moving, as the marinade can burn.
2. Meanwhile, place your farro in the same bowl with the leftover marinade. Toss to combine. Add black beans, tomatoes, cilantro, green onion, and salt and pepper. Top with caramelized peppers and any residual marinade. Enjoy hot or cold!