End of Summer: Zesty Corn + Farro Salad
Zesty Corn + Farro Salad
Summer is coming to a close and after a trip to the market, where I spied an abundance of corn, I knew I had to make a flavor packed grain salad before the time was up. For me, NJ and LI corn are a weakness, unlike their men. I kid, I kid - and that's a whole different newsletter!
Pairing corn with farro, fresh veggies, cilantro, scallions, zesty lime and smoked paprika makes for a Mediterranean meets southwestern flavor profile. Note: the use smoked paprika is non-negotiable! It adds color and depth of taste to this grain salad; and it cannot be missed!
New to Farro?
If you haven’t cooked farro, now’s a good time to try it. Farro is a hearty grain often used in Italian cooking, pairing well with sauces and fish. It does take a moment to cook, but Trader Joe’s now makes a phenomenal 10-12 minute quick cooking farro I love where you boil and drain the farro just as you would pasta! Perfect for a weeknight or as a prep ahead grain choice when you’re cooking on the weekend.
Tips
Be sure to dice veggies in smaller pieces so they’re not competing with the grain, getting a perfect mouthful in every bite!
Grain salads are the perfect way to begin a week - make a pot of grain and add in veggies OR the perfect way to end a week and use up your leftovers. Either way, this salad will not disappoint in flavor and giving you the fullness you need to sustain your energy and get through your day.
Optional But Delicious
Putting cheese on anything you please adds a creamy smoothness that is not to be missed … when it comes to any meal. A little feta goes a long way here and tuly ties in the mediterranean meets southwestern flavor profile in this recipe. But if you’re watching calories, points or your intake of dairy you can easily skip this step.
Zesty Corn + Farro Salad
1 bag of farro cooked according to package instructions
1 cup of fresh corn removed from the cob and lightly boiled, canned corn will also do
4-5 large radishes, washed and cubed
1 bunch of scallions, finely sliced
¼ cup of cilantro, chopped
Zest of 1 whole limes and the juice of 3 limes
1 Tablespoon of extra virgin olive oil
1 tablespoon of smoked paprika
⅓ cup of crumbled feta, optional
Salt to taste
Add all ingredients, up to feta, to a large bowl and toss well to coat
Adjust salt to taste and top with crumbled feta
Makes a great main meal when you add black beans or chickpeas, serve alongside salmon, top with shrimp, chicken, beef or push it up against a weeknight pork chop