South of the Border Freekeh Salad

Have I convinced you to try to freekeh yet? At this point, I’m thinking the only reasons to not try it would be 1. you’re gluten-free, or 2. you can’t find it. I can’t help with the gluten-free thing, but… seriously, bite the bullet and just order it by mail if you have to. You’ll be so glad you did!

 

South of the Border Freekeh Salad

 

South of the Border Freekeh Salad

This salad couldn’t be easier. It’s perfect for quick lunches, hot weather, picnics– you name it! It’s healthy, too! Packed with freekeh (my latest favorite grain), black beans (always wonderful), lots of vegetables for taste and crunch, and even a zesty, fat-free dressing, you just know you can’t go wrong. If making this ahead of time, be sure to wait to add the avocado until you are ready to serve the salad, so it remains green.

2 cups cooked freekeh, cooled

2 cups cooked black beans

1 1/2 cups chopped cabbage

1 head romaine lettuce, chopped

1/2 cup chopped red bell pepper

1/4 cup chopped carrots

1/4 cup minced scallion

1 tablespoon minced poblano, or to taste

1/2 cup favorite red salsa (we like medium here)

1 jarred red bell pepper, rinsed

1 chipotle in adobo, optional

1 tablespoon red wine vinegar, optional

Salt and pepper

1 avocado,  pitted, peeled,  and chopped

Combine the freekeh and vegetables in a large bowl. Combine the salsa, red bell pepper, and chipotle (if using) in a small blender. Process until smooth. Taste and add the red wine vinegar, if more tang is needed. It all depends on the salsa. Process again. Pour over the salad and stir to combine. Taste and adjust the seasonings.  Gently stir in the avocado.

Yield: 4 servings

 

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