by Susan Hanna
This delicious salad from Taste of Home can be served warm or cold. Cook the farro and make the dressing. Grill the peppers and corn; chop the grilled peppers into bite-sized pieces and remove the kernels from the corn cobs. Combine the farro with peppers, corn, tomatoes, cheese, radishes and green onion and stir in the dressing. Cook’s note: I used Israeli couscous instead of farro.
Serves 8.
Avoiding Additives and Preservatives
Use freshly squeezed lime juice; the concentrates usually contain preservatives. Check the spices to make sure they don’t contain colour or anti-caking agents. Krinos feta cheese is additive-free. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 1 cup (250 ml) farro, rinsed
- ¼ cup (60 ml) plus 2 teaspoons (10 ml) olive oil, divided
- ¼ cup (60 ml) lime juice
- 1 teaspoon (5 ml) garlic powder
- ½ teaspoon (2.5 ml) ground cumin
- ½ teaspoon (2.5 ml) kosher salt
- 2 large red peppers
- 2 medium ears sweet corn, husked
- 1 cup (250 ml) chopped fresh tomatoes
- ½ cup (125 ml) crumbled feta cheese
- ½ cup (125 ml) sliced radishes
- ½ cup (125 ml) chopped green onions
Preparation:
- Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes.
- Meanwhile, for dressing, whisk together ¼ cup (60 ml) oil, lime juice, garlic powder, cumin and salt; set aside.
- Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon (5 ml) 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 (5 ml) 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.
From Taste of Home
