Farro and Corn Salad

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup farro or barley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels (from 3 ears corn)
  • 1 cup cherry tomatoes (any color), halved
  • 3 scallions, sliced
  • Kosher salt and freshly ground pepper
  • 1 bunch arugula, chopped
  • 1 teaspoon grated lemon zest
  • Juice of 1 lemon
Directions
  • Cook the farro as the label directs. Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.

  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes. Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes. Add 1/4 teaspoon salt, and pepper to taste.

  • Stir the corn mixture into the farro. Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.

  • Photograph by Kana Okada


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes