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Farro, Corn & Tomato Salad
Course: 45 minutes
Servings: 6 -8
Author: Mary Ann Dwyer
  • 1 cup farro I used Bob's Red Mill
  • 3 Tbsp. olive oil
  • 2 cups fresh corn kernels about 4 ears of corn
  • 1 cup grape tomatoes halved
  • 4-5 scallions sliced
  • 1 15 oz. can black eyed peas drained and rinsed
  • juice of one large lemon
  • 2 cups baby arugula
  • kosher salt and pepper to taste
  1. 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.
  2. 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.
  3. 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.