FARRO SALAD WITH CHARRED SHISHITO PEPPERS AND CORN

Farro Salad with Charred Shishito Peppers and Corn image

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 of them for this recipe! -Tracy Kaifesh, Laguna Niguel, California

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 12

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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, husked
1 cup chopped fresh tomatoes
1/2 cup crumbled Cotija cheese
1/2 cup sliced radishes
1/2 cup chopped green onions

Steps:

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 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 : Calories 233 calories, Fat 11g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges