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.
You can make a double batch of this salad to have the next day for lunch.
Serving size: 1 serving Calories: 305 calories, Fat: 10 grams, Saturated fat: 1.4 grams, Carbohydrates: 44 grams, Sugar: 3 grams, Sodium: 22 milligrams, Fiber: 9 grams, Protein: 11 grams, Cholesterol: 0 milligrams