Southwest Farro Salad | Bob's Red Mill

Southwest Farro Salad with Corn and Tomatoes

by Erin Clarke in Featured Articles

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.”

Southwest Farro Salad | Bob's Red Mill

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 Salad | Bob's Red Mill

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.

Southwest Farro Salad | Bob's Red Mill

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.

Southwest Farro Salad | Bob's Red Mill

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

Serves 4


  • 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


  1. 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.
  2. 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.

Erin Clarke

Erin Clarke is dedicated to wholesome food that tastes incredible. On her blog, Well Plated by Erin (, she shares approachable recipes for lightened-up comfort foods, healthier baked treats, and seasonal eating. She passionately believes that family dinner can be special without being complicated and that one need not sacrifice taste to enjoy a balanced diet. The Huffington Post named her as a “Best Food Blog for Eating on a Budget,” and her recipes have been featured on TODAY, Oprah, Parade, The Kitchn, and Cosmopolitan. She conducts televised cooking demonstrations and resides in Milwaukee, Wisconsin.

When Erin’s not in the kitchen, you’ll find her out running, working on long overdue photo projects, and exploring Milwaukee’s local food scene. She owns far too many plaid shirts and is convinced that bourbon should be classified as a condiment.

Keep up with her on Facebook, Twitter, Instagram and Google Plus


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5 Responses to “Southwest Farro Salad with Corn and Tomatoes”

  1. OK. I did it again — I started out with your recipe then modified it so much that it doesn’t resemble the lovely photo you have posted. In fact, it turned out to be a main dish, not a salad at all. BUT, the flavors & textures were fantastic! I had been wanting to try farro and decided this recipe would be the vehicle. The only challenge I had was cooking the farro. I know. No doubt the simplest part. I used 1 cup farro. Followed your directions to a T. 1 cup uncooked did not transform & plump up into 3 cups cooked. But it was tender and a little chewy and truly delicious in the “salad.” I’ll have to experiment more with cooking farro and see if there’s something I did wrong. Overall, loved this. My boys served seconds and finally scraped out the last of it from the pan!!

  2. Cecelia McCulloch

    This was excellent. I didn’t have yogurt so I omitted that but it was fine anyway. I added avacado and we ate it with sliced grilled chicken. Yum

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