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Farro Salad with Charred Shishito Peppers and Corn

This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe! —Tracy Kaifesh, Laguna Niguel, California
  • Total Time
    Prep: 25 min. Cook: 25 min.
  • Makes
    8 servings

Ingredients

  • 1 cup farro, rinsed
  • 1/4 cup plus 2 teaspoons olive oil, divided
  • 1/4 cup lime juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 4 ounces shishito peppers (about 20 peppers)
  • 2 medium ears sweet corn, husked
  • 1 cup chopped fresh tomatoes
  • 1/2 cup crumbled Cotija cheese
  • 1/2 cup sliced radishes
  • 1/2 cup chopped green onions

Directions

  • Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes.
  • Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl.
  • Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.
Nutrition Facts
3/4 cup: 233 calories, 11g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 27g carbohydrate (3g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.

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