I’m back with a Tasty Tuesday recipe! Summer is upon us (San Diego went from June gloom to summer inferno in 1 second) and I bet you have a lot of BBQs on your calendar. This dish is a great one to bring to a BBQ that tastes great and is healthy! This past weekend my coach Kelley had several of her team members over for a barbecue and it was the healthiest BBQ I’ve ever been to, but also super delicious.
As my taste has changed over the years, I honestly don’t really love a lot of traditional BBQ food – mayonnaise covered salads, potato chips with dip, coleslaw, baked beans. I left the BBQ on Saturday night feel good, not bogged down with heavy food (it was actually funny because I was the only one who brought something unhealthy – my favorite dessert, Magic Cookie Bars. To me, dessert is meant to be indulgent! It’s all about balance).
Speaking of BBQs, I’d like to invite you to my upcoming FREE group – it’s called Buns & BBQ. I will share with you some delicious yet healthy summer barbecue friendly recipes and we’ll also be doing daily glute and core exercises. Recipes include: Turkey Ranch Cheeseburgers, Steak Fajita Skewers with Cilantro Chimichurri, BBQ Chicken Pita Pizza, Hawaiian Chicken Skewers, Greek Turkey Burgers with Tzatziki Sauce, Spaghetti Squash BBQ Chicken Boats, a healthy homemade BBQ sauce, Roasted Garlic Sweet Potatoes, and Chocolate Chip Blondie Bars!
Who is in? I’m co-hosting this with my awesome fellow coach Kim and it’ll be really fun! Join the Facebook group here (We’ll also be giving away a $20 Amazon card to the person who, with their permission, adds the most friends).
On to the recipe! I adapted this from this Cajun Bulgar Salad recipe. In the photo, I served with salmon (just lemon, salt and pepper to season) and steamed broccoli. Super simple and delicious!
Cajun Farro Salad
- 1½ cups farro (I used Trader Joe’s 10 minute farro – you’ll use the entire little bag)
- 1/2 pound cherry tomatoes
- 3 ears corn
- 1 red bell pepper (or green if you’d rather)
- 1 shallot
- 1 can red kidney beans
- 4 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning (I used Trader Joe’s. The original recipe calls for “cajun seasoning” but I didn’t have that so I improvised).
- Fresh ground pepper
- Kosher salt
Cook the farro according to the package. Meanwhile, slice the tomatoes in half, chop the red bell peppers, rinse the kidney beans, cut the corn off the cob (no, you don’t need to cook it!) and mix them together. Add the farro when it’s cooked and then pour over the apple cider vinegar, olive oil and taco seasoning. Sprinkle with salt and pepper and mix. Serve immediately or refrigerate and save for later.
What is your favorite healthy BBQ side or main?