Cook the farro in boiling water according to the package directions and drain it.
Meanwhile, in a medium to large serving bowl, combine the tomatoes, beans and jalapenos (optional).
In a large measuring cup, whisk together the oil, lime zest and juice, vinegar, garlic powder, chili powder, cumin, and salt.
When the farro is cooked, add it to the serving bowl and toss it with the dressing and fresh parsley or cilantro.
Chill the salad for at least 30 minutes if time allows, refrigerate for up to 2 days, or serve it immediately wrapped in the warm tortillas (optional).