Farro and Corn Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 213 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 122 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 5 grams
- Protein
- 7 grams
- Sugar
- 6 grams
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
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.