Basil and Corn Farro Salad

Basil and Corn Farro Salad

Yield: 6 servings; about ¾ cups per serving

Ingredients

  • 2 c. cooked farro
  • 1 ½ tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoonDijonmustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 cup chopped fresh basil

 

Directions

    1. Cook farro according to directions.
    2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
    3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; sauté 3 minutes.
    4. Add cooked farro, corn, and basil to vinaigrette; toss to coat.

 

Nutrition Info per serving: Calories 290, Fat 6g, Carbs 48g, Fiber 5g, Protein 10g, Sodium 221 mg

From Cooking Light, June 2012

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