Grilled Corn, Farro and Black Bean Salad

Rinse the farro in a colander. Add the water into a medium saucepan and bring to a boil. Stir in the farro and turn the heat down to a simmer. Cook for 20 minutes or until farro is tender. Drain of any excess water and allow farro to cool.

While the farro cooks, preheat the grill to medium-high. Shuck the corn and then sprinkle with cumin. Grill the corn for 6-8 minutes, turning so that all sides cook evenly. Remove from the heat and carefully cut the corn kernels off of the cob.

Combine the cooked farro, grilled corn, pepper, scallions, tomatoes, beans, and cilantro in a large bowl. In a small bowl combine the lime zest, tequila, lime juice, oil, salt and pepper. Whisk to combine.

Pour the dressing over the salad and mix. Chill until ready to eat. Serve at room temperature. Delicious with grilled chicken or as a meatless main course.