Southwestern Freekeh Salad


  • 1 cup freekeh
  • 2 cups water
  • olive oil
  • 1 (15.25 ounce) can of kernel corn, drained
  • 1 red bell pepper, seeded, cored and diced (I used 3 mini sweet peppers.)
  • 1 poblano pepper, seeded, cored and diced (I used 1 jalapeno pepper seeded, cored and diced.)
  • 2 shallots diced, (I used 2 green onions, diced.)
  • 3 cloves garlic, diced
  • 1-15 ounce can black beans, drained and rinsed
  • Salt and pepper to taste
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon cumin
  • Juice of one lime (I used 1 T. bottled lime juice.)


  1. Combine freekeh and water in a saucepan. Bring to a boil, cover and simmer 50 to 60 minutes or until water is gone and freekeh is cooked.
  2. (I added.) Drain freekeh and spread on large cookie sheet and cool, about 10 minutes.
  3. Splash some olive oil in a saucepan. Sauté corn, red bell pepper, poblano, shallots and garlic for 5 minutes.
  4. Stir in freekeh and black beans. Toss with salt, pepper, cilantro, lime juice and cumin.

NOTE: I had to order the freekeh online.


Photography by Linda Leier Thomason

June 2020