Farro Summer Salad

Farro isn’t the quickest thing to make.  It often requires soaking and then takes about an hour to cook but it’s worth it.  The grain’s firm, chewy texture and nutty profile make it a lovely substitute for rice or quinoa.

Farro Summer Salad

5 ears corn, kernels cut from cob

1 poblano pepper, seeded and diced

drizzle of olive oil

1 tin pinto beans, drained and rinsed

1 red onion, diced

1 cup dried farro, cooked  (will be about 2 cups once prepared)

1 cup cherry tomatoes, halved

handful fresh cilantro, chopped

smaller handful fresh chives and basil

1 avocado, peeled, cored and diced

4 tablespoons olive oil

3 tablespoons fresh lime juice

3 tablespoons red wine vinegar

1 teaspoon salt

fresh ground black pepper

2 dashed worcestershire sauce

Over medium high heat, saute corn and poblano pepper in a small drizzle of olive oil.  Cook about 5 minutes until corn is bright, sweet and no longer starchy.  Set aside to cool.  Meanwhile, in a large bowl mix farro, onion, tomato, pinto beans and fresh herbs.  Add corn, poblano peppers and avocado.  In a small bowl whisk olive oil, lime juice, vinegar, s&p and worcestershire.  Combine salad and dressing.

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