Farro Salad with Charred Shishito Peppers and Corn

This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many for this recipe! —Tracy Kaifesh, Laguna Niguel, California

• 

  Total Time

  Prep: 25 min. Cook: 25 min.
• 

  Makes

  8 servings

Ingredients

• 1 cup farro, rinsed
• 1/4 cup plus 2 teaspoons olive oil, divided
• 1/4 cup lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 4 ounces shishito peppers (about 20 peppers)
• 2 medium ears sweet corn, husks removed
• 1 cup chopped fresh tomatoes
• 1/2 cup crumbled Cotija cheese
• 1/2 cup sliced radishes
• 1/2 cup chopped green onions

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Directions

• Place farro in large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 25-30 minutes or until tender.
• Meanwhile, for dressing, whisk together 1/4 cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl.
• Brush corn with remaining 1 teaspoon oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

Nutrition Facts

3/4 cup: 233 calories, 11g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 27g carbohydrate (3g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.

source https://www.tasteofhome.com/recipes/farro-salad-with-charred-shishito-peppers-and-corn/

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