Farro and Corn Salad — Meatless Monday

Get the most out of in-season corn with this fresh salad from Food Network Magazine.
By: Nora Horvath
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KO_FN_08FarroSalad1_012.tif

KO_FN_08FarroSalad1_012.tif

Food Stylist: Rebecca Jurkevich Prop Stylist: Pamela Duncan Silver ,Food Stylist: Rebecca Jurkevich Prop Stylist: Pamela Duncan Silver

Photo by: Kana Okada ©2012, Kana Okada

Kana Okada, 2012, Kana Okada

There's no doubt that sweet corn is irresistible eaten right off the cob, but that doesn't mean you shouldn't try shaving off the kernels for a new twist on taste. Try it tossed with grains and other veggies to make a simple standout salad, like this one featured above. Food Network Magazine’s Farro and Corn Salad (pictured above) combines juicy cherry tomatoes and fresh corn with peppery arugula for a hearty dish that showcases the best of summer produce. Cooking the corn, tomatoes and sliced scallions in a skillet makes them super tender and allows the mild taste of the scallions to gently flavor the other ingredients. Toss the veggies with farro, a barley-like grain that’s cooked like rice, to add another layer of heft and texture to the dish. A touch of lemon juice is all that's needed to marry the fresh flavors.

Get the recipe: Farro and Corn Salad from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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