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Basil and Corn Farro Salad

Photo: Johnny Autry
Yield

Serves 4 (serving size: 3/4 cup)

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

Ingredients

  • 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

Nutrition Information

  • calories 157
  • fat 7.9 g
  • satfat 1 g
  • sodium 332 mg

How to Make It

  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.