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,
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
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Directions
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Nutrition Facts
3/4 cup: 233 calories, 11g fat (2g saturated fat), 8mg cholesterol, 240mg sodium, 27g carbohydrate (3g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.