Corn & Farro Salad

Yield: 5 servings
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  • 1/2 cup(s) cherry tomatoes, sliced in half
  • 1 teaspoon(s) Dijon mustard
  • 2 tablespoon(s) EVOO
  • 2 cup(s) fresh yellow corn (2-3 ears)
  • 4 ounce(s) Goat or feta cheese
  • 12 ounce(s) green breans, trimmed, cut 11/2 in. pieces
  • 3/4 cup(s) green onions, thinly sliced ( abt. 3)
  • 1/2 teaspoon(s) kosher salt
  • 1 tablespoon(s) minced fresh oregano
  • 2 tablespoon(s) minced shallot
  • 1/2 cup(s) smei-pearl farro
  • 2 tablespoon(s) white wine vinegar


  1. Cook farro in med. saucepan of boiling salted water until just tender, 20-25 minutes. Drain, & cool.

  2. Cook green beans in boiling salted water until crisp-tender, abt. 4 min. & put in ice bath. Transfer beans to kitche towel & pat dry.

  3. Mix farro & green beans in large bowl, add corn, cherry tomatoes, & green onions.
May 2011

This recipe is a personal recipe added by cmvb1679 and has not been tested or endorsed by MyRecipes.

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