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Farro and Corn Salad

Farro and Corn Salad
Farro and Corn Salad might be just the side dish you are searching for. Watching your figure? This vegan recipe has 169 calories, 4g of protein, and 6g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of juice of lemon, cherry tomatoes, farro, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Cook the farro as the label directs.
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FarroFarro
2
Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.
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Olive OilOlive Oil
WaterWater
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BowlBowl
3
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
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Olive OilOlive Oil
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Frying PanFrying Pan
4
Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes.
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CornCorn
5
Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes.
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Green OnionsGreen Onions
TomatoTomato
6
Add 1/4 teaspoon salt, and pepper to taste.
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PepperPepper
SaltSalt
7
Stir the corn mixture into the farro.
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FarroFarro
CornCorn
8
Add the arugula, lemon zest and lemon juice and toss. Season with salt and pepper.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
ArugulaArugula
9
Photograph by Kana Okada
DifficultyHard
Ready In50 m.
Servings8
Health Score12
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
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