Summer Grain Salad
Ingredients
The salad
-
3
ears
corn
-
4
cups
cooked farro
-
⅓
cup
dried apricots, diced
-
½
cup
fresh parsley, finely chopped
-
⅓
cup
pickled red onions
-
1
cup
fresh basil leaves
-
2
ounces
goat or feta cheese (optional)
The dressing
-
3
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
2
cloves
garlic, grated
-
½
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
to taste
red pepper flakes
The toppings
-
1
15-ounce can
garbanzo beans, drained and rinsed
-
½
cup
toasted almonds
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Dry the garbanzo beans and toss them with olive oil and salt before roasting for 20 to 30 minutes.
- Grill the corn until charred, then slice the kernels off the cob.
- In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes.
- Combine the farro, corn, apricots, and parsley in the bowl with the dressing and toss.
- Serve the salad topped with roasted garbanzo beans, almonds, pickled onions, basil, and cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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