adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Farro Salad with Green Beans, Corn, and Cherry Tomatoes
Farro Salad with Green Beans, Corn, and Cherry Tomatoes
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Farro Salad with corn, green beans, and tomatoes. Perfect as a side or light lunch. Add chicken or poached egg for a hearty meal.
Ingredients:
  • 1/2 pound green beans, trimmed and cut into 1-inch lengths
  • 2 cups corn kernels, fresh or frozen
  • 1/2 cup pearled or semi-pearled farro
  • 3 tablespoons olive oil, or more to taste
  • 1 bunch scallions, trimmed and chopped
  • 1 shallot, very thinly sliced
  • 1/2 pint mixed yellow or red cherry tomatoes, halved or quartered if large
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh oregano, marjoram, or parsley
Instructions:
  • Prepare the green beans: Bring a pot of salted water to a boil. Cook the green beans for 3 minutes until they are vibrant green and just tender. Remove using a slotted spoon and transfer to a strainer. Rinse under cold water until cool, pat dry, and set aside. Keep the water boiling for the next step.
  • Prepare the corn: For fresh corn, blanch the kernels in the pot of boiling water used for the green beans for 1 minute. Drain and rinse with cold water until cool. For frozen corn, simply thaw the kernels under running water in a strainer. Pat dry on a plate with paper towels and set aside. Keep the water boiling over high heat.
  • Toast the farro in a dry, heavy skillet, stirring constantly for 5 minutes until it becomes aromatic and golden brown.
  • Add the farro to the boiling water, ensuring the grains sizzle upon contact. Let it return to a boil and cook the farro for 12 minutes, stirring occasionally, until tender with a slight bite.
  • Place the cooked farro in a strainer over a saucepan. Cover with a kitchen towel, then with a lid, allowing the farro to steam for 10 minutes.
  • Season the farro by transferring the grains to a large bowl and sprinkling with 1 tablespoon of olive oil. Taste and adjust seasoning with additional salt and pepper as desired. Let cool briefly until not piping hot.
  • Prepare the salad: Combine green beans, corn, scallions, shallot, cherry tomatoes, remaining 2 tablespoons of olive oil, vinegar, and fresh herbs with the farro. Mix gently. Taste and adjust seasoning with more salt, olive oil, vinegar, or herbs as desired. Enjoy the salad fresh for optimal flavor, or save leftovers for a delicious lunch option.

Similar Recipes