Basil and Corn Farro Salad

Basil and Corn Farro Salad Recipe
Photo: Johnny Autry

If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.


Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 157
Fat 7.9 g
Satfat 1 g
Sodium 332 mg


1 (8.5-ounce) package precooked farro (such as Archer Farms)
1 1/2 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon olive oil
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped fresh basil


1. Heat farro according to directions.

2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.

3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; sauté 3 minutes.

4. Add cooked farro, corn, and basil to vinaigrette; toss to coat.

Kate Parham,

Cooking Light

June 2012
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