Southwest Farro Salad With Corn And Tomatoes Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and cook the farro according to package instructions. Drain and set aside.
• STEP 2.In a large bowl, combine the cooked farro, corn kernels, cherry tomatoes, red onion, and cilantro.
• STEP 3.In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Pour the dressing over the salad and toss to combine.
• STEP 4.Let the salad sit for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Cooking Tips

• To add some extra heat, you can add diced jalapenos or a pinch of cayenne pepper to the dressing.
• For added crunch, you can sprinkle some toasted pepitas or sunflower seeds on top of the salad before serving.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a good stir before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Serve this Southwest Farro Salad as a side dish with grilled chicken or fish for a complete meal.
• This salad is also great for meal prep. Divide it into individual containers for easy grab-and-go lunches.