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

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 23%
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 20g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 230mg
  • Calcium: 18mg

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. 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. 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. 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.
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