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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Southwestern Farro Salad with Poblanos Recipe

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This recipe for Southwestern Farro Salad with Poblanos is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 poblano peppers
2 cups cooked farro
2 sweet potatoes, scrubbed, cut into 1/2 inch cubes
1/2 red onion, cut into 1/2 inch chunks
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 15 oz can black beans, drained and rinsed
1 15 oz can of corn, draned
1/2 cup queso fresco, crumbled
1/4 cup chopped cilantro
4 Tbsp lime juice
2 Tbsp olive oil
1 tsp honey
1 tsp chili powder
cilantro and queso fresco, if desired
Directions:
Directions:
Preheat oven to 450. Place whole poblano peppers on a baking sheet and roast for 40 minutes or until skins are blackened. Flip once.
Meanwhile, on a separate baking sheet, toss sweet potatoes and onions with oil, salt, ad pepper. Roast for 25-30 minutes, stirring once, or until golden brown and fork tender.
When peppers are blackened, place them in a covered bowl to cool for 10 minutes. When cool enough to handle, peel ff skins using your hands or a paper towel. Discard skin. Remove stems and seeds. Dice.
In a large bowl, combine farro, roasted sweet potatoes and onions, diced poblanos, black beans, corn, queso fresco, and cilantro
In a small measuring cup, whisk together lime juice, olive oil, honey, and chili powder. Pour over salad and toss to combine. Taste and season with more salt and pepper.
Serve immediately or store tightly covered in refrigerator for 3-4 days.

 

 

 

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