Farro Salad with Roasted Corn and Tomatoes
- ¼ cup extra virgin olive oil
- 1 lemon, juiced and zested (about 2 Tbsp. juice and 2 tsp. zest)
- ⅓ cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- 2 Tbsp. minced shallot
- Salt, to taste
- Black pepper, to taste
- 3 cups cooked farro, warm
- 1 (10 oz.) bag Green Giant® Roasted Corn, cooked according to package directions
- 6 oz. cherry tomatoes, halved
- ½ cup Kalamata olives, pitted and chopped
- ¼ cup shelled pistachios, chopped
- ½ cup sliced green onion
Directions1. In a bowl, whisk together olive oil, lemon juice, lemon zest, vinegar, mustard and shallot until well combined. Season to taste with salt and pepper. Set vinaigrette aside. 1. Place cooked farro in a large bowl and mix in about ¾ of the vinaigrette. Reserve remaining vinaigrette to remoisten salad, if needed. 1. Stir in corn, tomatoes, olives, pistachios and green onions. Toss to combine. Season with salt and pepper, to taste. Refrigerate for one hour to allow flavors to come together. Serve cold or warmed up. Add reserved vinaigrette to remoisten, if needed.
Farro cooking note: Rinse 1 ½ cups farro. Place rinsed farro in a pot and add 4 ½ cups water. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Drain any excess liquid.
Calories 270, Total Fat 12g (Saturated 1.5g, Trans 0g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g (Dietary Fiber 5g, Total Sugars 3g, Includes 0g Added Sugars), Protein 7g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsMain Dish Summer Dairy Free Sodium Smart Vegetarian Winter 20 Minute Meal Fall Vegan Spring Mediterranean Meal Ideas