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Farro, Green Bean, Corn, and Abraham Lincoln Tomato Salad

From the share:
4 tomatoes, each cut into 6 slices
1 cup (1-inch) cut green beans
1/2 cup fresh corn kernels (or more)

From your garden:
1 tablespoon chopped fresh oregano

From your kitchen:
1/3 cup farro or spelt berries (about 5 ounces)
2 tablespoons finely chopped shallots
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper,

Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover,
reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender.
Drain and rinse with cold water; drain.

Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well
with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon
salt and 1/4 teaspoon pepper.

Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon
salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.




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