Food & Entertaining
Refreshing Farro & Corn Salad
This past weekend I made a Farro & Corn Salad that was refreshing yet filling. It’s so easy to make and I love fresh lime juice in the dressing.
Now that spring is here, it’s time to enjoy a variety of hearty salads for lunch. By adding grains and beans, the salads are filling and healthy. One of my favorite grains to cook with is Farro.
If you haven’t had Farro, it’s an ancient grain that has a nutty flavor and chewy texture. You can cook it in water or stock and it only takes 20 minutes. Farro is also high in fiber and protein and low in fat and calories.
Farro & Corn Salad
This past weekend I made a Farro & Corn Salad that was refreshing . Fresh corn cut off the cob made the salad taste like summer had arrived. This salad is so easy to make and I love fresh lime juice in the dressing. It really adds great flavor.
I added chickpeas for additional fiber and protein and it paired well with the Farro.
This salad will last for a few days. On the second or third day, you may have to add more olive oil and lime juice if the salad becomes dry.
- Salad
- 1 cup dried Farro, prepared according to package directions
- 3 large or 4 small corn on the cob, cooked and cut off cob
- 1 yellow bell pepper, chopped
- 1 jalapeno, seeded and minced
- 1 cup grape or cherry tomatoes, halved
- 1 bunch green onions, sliced
- ¼ cup chopped parsley
- 1 can chickpeas, rinsed and drained
- 1 avocado, sliced, for garnish
- Dressing
- 3 tablespoons fresh lime juice
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- Cook corn according to your preference: Boiling water, microwave or on the grill. Let cool.
- Prepare Farro according to package directions.
- While Farro is cooking, slice corn off cob directly into serving bowl. Add bell pepper, jalapeno, tomatoes, green onions and chickpeas to your serving bowl.
- Once Farro is tender, drain any remaining water in pot. Add Farro to serving bowl. Toss ingredients together.
- Add lime juice and olive oil to salad and toss well. Season with salt and pepper. Add chopped parsley and toss again. Adjust seasonings according to taste.
- Serve in bowls and garnish with sliced avocado for lunch. This salad also makes a great side dish for a summer supper or barbecue.
- Serves 4 hearty lunch portions or 8 as a side dish.
Tip on Cutting Corn off the Cob
When using fresh corn in a recipe, place the cob inside your bowl and cut the kernels so they fall into the bowl.
How to Keep Fresh Lime and Lemon Juice on Hand
I have shared my tip on How to Keep Fresh Lemon Juice on Hand. I also do this with limes. It makes it so easy to create great salads like this by always having lemon and lime juice on hand.
