Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad

Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Farro is an old-world, nutty-flavored wheat grain from Italy. Serve this fresh salad with any grilled meat, poultry, or fish. Substitute another red globe or beefsteak tomato if you can't find Abraham Lincoln.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 104
Caloriesfromfat 23 %
Fat 2.7 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 3.5 g
Carbohydrate 20 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 230 mg
Calcium 18 mg

Ingredients

1/3 cup farro or spelt berries (about 5 ounces)
1 cup (1-inch) cut green beans
2 tablespoons finely chopped shallots
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/2 cup fresh corn kernels
1 tablespoon chopped fresh oregano
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 Abraham Lincoln tomatoes, each cut into 6 slices

Preparation

1. Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

2. Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.

Note:

Jeanne Thiel Kelley,

August 2008
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