Bring the bright, bold, and vibrant flavors of Mexico to your dinner table with our Freekeh and Black Bean Salad with Lime Cilantro Dressing. Perfectly nutritious, delightfully filling, and wonderfully vegan, this is one recipe that you will turn to over and over again. Filled with creamy avocado, savory Freekeh, and grilled corn*, this recipe is as healthy as it is mouthwatering. It’s perfect for a busy weeknight dinner, or lunch as it can take 10 minutes if you batch cook the freekeh and use frozen roasted corn. This recipe will satisfy your entire family all evening long. Plus, you can even pack the leftovers for work or school–it’s just as amazing the next day!
While there are so many fabulous ingredients present, we love the addition of Freekeh to this salad. Freekeh is an ancient roasted grain that has up to three times the amount of fiber and protein as brown rice. This makes it an ideal choice for vegetarians and vegans, as this plant-based food is the perfect nutrition booster to add to your favorite salads, smoothies, or power bowls. Freekeh is also a whole grain that boasts a rich, earthy flavor, as well as providing many health benefits. In fact, whole grains such as Freekeh can help lower the risk of type 2 diabetes, heart disease, obesity, and certain types of cancer (1)! For maximum health benefits, try incorporating whole grains at every meal–not only does it add extra flavor to your recipes, but it makes you feel amazing from the inside out. For more inspiration on how to use Freekeh, check out some of our favorite recipes here, here, and here.
*If possible, buy non-GMO corn. Non-GMO corn will have a NON-GMO Project Verified Seal. However, if you can’t find a Verified version, you can buy Certified Organic sweet corn. Get more information here.
Freekeh and Black Bean Salad with Lime Cilantro Dressing
Serves: 6 servings
2 cups Freekeh Foods Original Freekeh (see note on batch cooking)
2 ears of corn or 3/4 cup frozen roasted corn (defrosted)
1 (15-ounce) can of black beans (unsalted or low sodium), rinsed and drained
2 cups of cherry tomatoes, halved
1 avocado, cubed
1 jalapeno, minced
½ white onion, diced
Juice of two limes
1 large handful of cilantro
1 clove of garlic
2 tablespoons olive oil
Cook Freekeh according to package instructions.
While Freekeh is cooking, turn on a BBQ grill to medium heat, and place corn on the grates. Close the cover and grill for approximately 15 minutes, turning every 5 minutes, or until kernels are soft when pierced with a fork. When done, place corn on a plate and let cool.
Once cool, remove the husk using an oven mitt to prevent your hands from getting black char on them. To remove the kernels lay corn flat on a cutting board, and cut down the side of the cob to remove the kernels. Turn the cob so the cut (flat) end is on the bottom of the cutting board. Continue cutting and turn the corn until all the kernels are removed and place in a bowl.
Add cooked Freekeh, black beans, cherry tomatoes, avocado, jalapeno, and onion to the bowl and mix well. Set aside.
In a food processor, add lime juice, cilantro, and garlic, and blend, slowly adding the olive oil until fully combined.
Add the lime and cilantro dressing to the Freekeh mixture and toss together until all ingredients are combined. Serve warm or at room temperature.
*Batch cook freekeh ahead of time and then easily add it to this salad. Cooked freekeh can be refrigerated in a sealed container for up to 5 days. Freekeh can be frozen for up to 6 months in a freezer safe container. Once it is defrosted use within 3 days. [br]*You can make a double batch of this salad to have the next day for lunch. [br]*Disclosure: Triad to Wellness is a nutrition consultant for Freekeh Foods. We were not compensated for this post–all opinions are our own.