Nutty farro and tender cannellini beans form a wholesome base for layering with crisp jicama, sweet corn, and red peppers tossed in a bright lime vinaigrette. A cool cucumber–herb sauce ties it all together, creating a refreshing balance of textures and flavors.
Nutritional facts
Protein
4g
Carbs
16g
Calories
130kcal
Fat
5g
Ingredients
Canned Cannelini Beans, Jicama, Baby Spinach, Canned Corn, Farro, Cucumber, Lemon Juice, Plum Tomato, Red Onion, Canola and Olive Oil Blend, Lime Juice, Extra Virgin Olive Oil, Italian Parsley, Cilantro, Jalapeno Peppers, Kosher Salt, Black Pepper
Contains wheat.
Reviews
4.3
Based on 40 reviews
Way too much cilantro 😩
Thea · 03/07/26
Danielle · 03/07/26
Aaron · 03/07/26
Great lunch option, great taste. Flavorful dressing.
Shaira · 03/07/26
Too much onion for me. Apart from that, the other flavors were great!
Katharine · 03/07/26
Made a quick, light lunch. Loved the lime parsley jalapeño vinaigrette with all of the other flavors. Will order again.
Rachel · 03/06/26
Very nice. Well balanced and filling.
Johanna · 03/05/26
I enjoyed this salad with olive oil and balsamic vinaigrette drizzled rather than the green sauce it came with.
Ashleigh · 03/05/26
Parnell · 03/05/26
Lindsey · 03/05/26
If you like grains and fresh veggies this dish is for you! So tasty with or without the additional dressing.
Marjean · 03/04/26
One of the best meals I've had yet. The ingredients were really fresh and welcome during deep winter in the Northeast, and the flavors blended beautifully.
Cheryl · 03/04/26
LoriJean · 03/04/26
After picking out a massive amount of raw red onions and green bell peppers, I still had hopes for this dish. I love the combination of farro and white beans but HATE the dressing. One sad vegan.
Angela · 03/03/26
Really enjoyed this. Was sufficient for a light lunch, especially with some grilled shrimp on top.
Jennifer · 03/02/26
We used it as a “Side” for our Steak Churrasco Chimichurri plate. Great Side!!
Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!
