Take a bite out of our savory salmon bowl made with Farro and black beans, drizzled with Beano’s Olive Oil Submarine Dressing. It’s the perfect balance of healthy grains and proteins, topped off with the delicious taste of our signature dressing. Try it today and experience the unbeatable flavor of Beano’s
Ingredients:
- 1 bottle of Beano’s Olive Oil Submarine Dressing
- 1 1/2 tsps of smoked peprola
- 1/2 tsp of coriander
- 4-5 Boston lettuce leaves
- 1/2 avocado, thinly sliced
- 1/4 cup of farro
- 1 tbsp of butter
- zest and juice of 1 lemon
- salt and pepper
Directions:
1. In a small pot over medium heat, bring the water to a boil. Add 1 cup of farro and lower the heat to low and simmer for 20 to 25 mins until the farro is tender. Set aside.
2. Cook the beans in a small pot, sprinkling a little salt for taste.
3. Season the salmon with smoked paprika, coriander, 1/4 tsp of turmeric, salt, and pepper.
4. Heat 1 tbsp of butter in a nonstick skillet over medium heat. Add the salmon and cook until browned on one side and just opaque in the center, about 5 mins.
2. Cook the beans in a small pot, sprinkling a little salt for taste.
3. Season the salmon with smoked paprika, coriander, 1/4 tsp of turmeric, salt, and pepper.
4. Heat 1 tbsp of butter in a nonstick skillet over medium heat. Add the salmon and cook until browned on one side and just opaque in the center, about 5 mins.
5. Arrange the lettuce leaves in your serving bowl. Add the farro, black beans, and salmon on top. Garnish with sliced avocado and drizzle Beano’s Olive Oil Submarine Dressing on top.
6. Enjoy!
6. Enjoy!
