1cup frozen corn, thawed (I used Trader Joe’s fire-roasted frozen corn)
1/2cup tomato, diced
1/2 each red onion, small
4 each radishes, thinly sliced
1 each lime
2 tablespoons canola oil
1/2 tablespoon chili powder
1/2 tablespoon smoked paprika
1/4 teaspoon ground cayenne pepper
2 cloves garlic, minced
1 jalapeno, roughly chopped
1/2 bunch cilantro
2 garlic cloves
1/2 – 1cup water
1 teaspoon salt
Combine farro and water in a pot, then bring to a boil. Reduce heat to low, cover and simmer for up to 30 minutes or until farro grains are tender.
While farro is cooking, mix together corn, black beans, tomato, chopped cilantro, and juice from the lime. Season with salt, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika. Set aside.
Heat oil in pan over medium heat. Once oil is hot, add minced garlic, stirring frequently to ensure it doesn’t burn.
Once garlic is fragrant and has some color, add tempeh. Use a wooden spoon to break tempeh into small pieces. Season tempeh with the remaining chili powder and smoked paprika, cayenne, and salt.
Continue to cook tempeh until soft, about 10 minutes. A couple of tablespoons of water can be added to keep tempeh from drying out. While tempeh is cooking, combine ingredients for green sauce, except water, in blender.
Add half of the water and blend on medium-high speed. Continue to add water until sauce has reached desired consistency. (I like this to be a thin guacamole.)
Once farro and tempeh are cooked completely, combine with black bean salsa, and divide among 4 bowls. Top with green sauce, radishes and serve.