Farro and Corn Salad — Meatless Monday
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