Sunday, March 23, 2014

FARRO SALAD

1 8.8 OUNCE BAG OF TRADER JOE'S 10 MINUTE FARRO
1 CAN DRAINED CHICK PEAS
1 CAN DRAINED BLACK BEANS
1 11 OZ. CAN OF YELLOW CORN(if desired)
1 bag of shelled Edamame (cooked)
4 SPRING ONIONS SLICED THIN
1 SMALL GREEN BELL PEPPER DICED
1 SMALL RED BELL PEPPER DICED
1 10.OZ CAN DICED TOMATOES 
1 small bunch of Cilantro chopped
1 small Jalapeno pepper diced 
JUICE FROM 2 LIMES
1/2 TEASPOON CUMIN
HIMALAYAN SALT TO TASTE
AVOCADO (sliced on top if desired)  


COOK FARRO ACCORDING TO THE DIRECTIONS ON THE BAG.
IN A LARGE BOWL COMBINE ALL OF THE OTHER INGREDIENTS MIX WELL.
WHEN FARRO IS DONE, DRAIN AND COOL. THEN MIX IN WITH THE OTHER INGREDIENTS.
REFRIGERATE AN HOUR BEFORE SERVING, MIX AGAIN.
SERVE WITH SLICES OF AVOCADO ON TOP.

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