Charred Corn Red Pepper Farro Salad
Ingredients
-
1
cup
dry farro
-
2
cups
water
-
3
ears
corn, shucked
-
2
red peppers
-
1
red onion, cut into ½” thick slices
-
1
tablespoon
olive oil
-
¼
cup
cilantro
-
1
lime, juiced
-
2
oz.
goat cheese
-
salt to taste
Instructions
- Preheat the grill to medium-high heat (375-400°F).
- Combine farro and water in a medium saucepan, bring to a boil, then reduce to a simmer and cover. Cook for 20-30 minutes until tender, then drain excess liquid.
- Season the corn, red peppers, and sliced onion with olive oil, then grill each side for 3-4 minutes until charred.
- Remove from the grill and cut the corn off the cob. Dice the red peppers and red onion.
- In a large bowl, combine the grilled vegetables with the cooked farro.
- Add cilantro, lime juice, goat cheese, and salt to the farro mixture, then toss to combine.
- Serve the salad.
Nutrition Facts (estimated)
Servings
6 cups
Calories
128
Total fat
3g
Total carbohydrates
21g
Total protein
5g
Sodium
71mg
Cholesterol
4mg
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