Basil and Corn Farro Salad

Photo: Johnny Autry

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

Yield: Serves 4 (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 157
  • Fat: 7.9g
  • Saturated fat: 1g
  • Sodium: 332mg

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

Preparation

  1. 1. Heat farro according to directions.
  2. 2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
  3. 3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; sauté 3 minutes.
  4. 4. Add cooked farro, corn, and basil to vinaigrette; toss to coat.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Basil and Corn Farro Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy