Moments of victory in my marriage: replacing one hour of ESPN with Next Food Network Star on Sunday nights; coming home to a made bed; my husband regularly requesting farro—or as he calls it, “that thing that’s kind of like rice but way better.”
I’m a strong believer in whole grains, which offer far more protein, fiber, and nutrients than their refined white counterparts. Though picking a single favorite whole grain feels a bit like trying to choose one ice cream for the rest of my life (impossible), farro is a strong contender. Lightly nutty and hearty, farro gives me the same comfort-food feeling as rice, but with a more satisfying flavor and texture. I serve farro year-round by stirring it soups, swapping it for rice in my stir fries, and mixing it with seasonal vegetables to create an all-in-one dish like today’s Southwest Farro with Corn and Tomatoes.
Southwest Farro with Corn and Tomatoes is my current favorite way to devour farro. It’s easy, healthy, and loaded with zesty southwest flavor. A mix of farro, vine-ripe tomatoes, and direct-from-the-cob sweet corn, this dish is a celebration of late-summer flavor.
The zippy dressing for Southwest Farro with Corn and Tomatoes is a quick-mix of chili powder, lime, and cilantro, plus a few tablespoons of Greek yogurt to add body to the dressing in a healthy way. Feel free to add a pinch of cayenne to ensure everyone is awake.
To finish the dish, a can of protein-rich black beans transforms Southwest Farro with Corn and Tomatoes from simple side to an all-in-one meal that’s big on flavor, little on dishes, and healthy too. It tastes fabulous warm, at room temperature, stuffed inside a tortilla, or served with chips
Southwest Farro with Corn and Tomatoes is also alarmingly tasty eaten cold while standing in front of the refrigerator at 6 a.m. Trust me on this one.
However (and whenever) you decide to munch, Southwest Farro with Corn and Tomatoes is a robust, satisfying dish that celebrates summer. Don’t miss your chance to try it before the season ends!
Southwest Farro Salad with Corn and Tomatoes
- 1 cup uncooked Farro (3 cups cooked)
- 1 (14 ounce) can Black Beans, rinsed and drained
- 1 cup chopped fresh Tomatoes
- 2 ears fresh Corn, cut from the cob (or 1 1/2 cups thawed frozen corn)
- 1/4 cup chopped Red Onion (about 1/2 small)
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp plain Greek Yogurt
- 1 Tbsp fresh Lime Juice
- 1 Tbsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp freshly ground Black Pepper
- 1/8 tsp Cayenne Pepper
- 1/2 cup chopped fresh Cilantro
- Place the farro in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Drain off any excess water. Place in a large bowl, then add the black beans, tomatoes, corn, and red onion.
- In a small, separate bowl, whisk together the olive oil, Greek yogurt, lime juice, chili powder, salt, black pepper, and cayenne pepper. Pour over the farro mixture, then toss gently to coat. Stir in the fresh cilantro. Serve warm or at room temperature.
Recipe notes: Store leftover Southwest Farro Salad in the refrigerator for up to three days. Bring back to room temperature before serving.
Wife to a hungry law student, I’m on a mission to cook everything that’s tasty, mostly healthy, and budget friendly—all while Mr. Right is at the library. On my blog, The Law Student’s Wife, I share my recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. I’m a passionate cook, an awkward dancer, and with enough cheese, chocolate, and my cast-iron skillet, I could take on the world. Keep up with me on Facebook and Twitter.