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Cook the farro according to directions on the bag. Rinse the farro under cold water and place in a large bowl. Toss with 2 tablespoons of olive oil. Set aside.
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Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the corn and cook for about 3-4 minutes, stirring often. Add the tomatoes and the scallions and continue to cook for an additional 2 minutes. Season with 1/2 tsp. kosher salt and pepper to taste.
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Stir the corn mixture into the farro along with the black eyed peas. Add the lemon juice and the arugula, toss and season with salt and pepper.