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Monday is the epitome of a bad houseguest. It shows up too early, lingers too late, and never brings wine. Southwest Farro Salad with corn and tomatoes is how I’m dealing with this pesky caller.

Southwest Farro Salad with Corn and Tomatoes on a white plate with cilantro and tomatoes in the background

Cooking on Mondays is never easy for me, especially after a fun weekend of dining out. Getting back to the daily grind can be tough, so when I need a low-fuss dinner to help ease us back into the work week, I turn to this southwest farro salad.

Here’s why:

  • It’s the perfect Monday meal when we are in need of reprieve and some balanced home cooking.
  • It requires almost zero cooking or cooking supplies (like other no cook recipes on Well Plated).
  • It’s healthy, and tastes like a summer fiesta (this Mexican Quinoa is another fast fiesta-inspired favorite).

Let’s toss a bunch of yummy, summery ingredients together in a big bowl, add a zippy southwest dressing, and call it dinner. Yes!

Southwest Farro Salad with Corn and Tomatoes on a white plate with a fork

How to Make Southwest Farro Salad

When I need a healthy dinner in a hurry, I love tossing farro with seasonal vegetables, beans, and a vibrant dressing. Today’s southwest farro salad is my late-summer, lazy-Monday twist.


  • Farro. A lovely, nutty whole grain that is a classic ingredient in Mediterranean cooking, can be swapped for rice in almost any recipe (like this Italian Sausage and Rice Casserole), and is packed with fiber and protein. Need more detail on how to best cook farro? Check out my guide on How to Cook Farro.
  • Corn. Frozen is fine, but this salad is a million times more satisfying when using straight-from-the-cob sweet summer corn (perhaps one of the best things in life).
  • Tomatoes. Add moisture and a burst of summertime flavor.
  • Black Beans. Contribute additional protein and bulk to make this dish filling and satisfying (this Three Bean Salad is another black bean favorite of mine).
  • Red Onion. Gives the salad crunch and just the right amount of bite.
  • Olive Oil. Serves as the base for the creamy, southwest vinaigrette.
  • Greek Yogurt. Makes the dressing creamy and rich without adding unnecessary calories or fat (it’s my secret to this Creamy Cucumber Salad also).
  • Lime Juice. For a splash of brightness and acidity.
  • Chili Powder and Cayenne Pepper. Adjust to suit your preference for heat and spice—the more the merrier in our house!
  • Cilantro. The perfect garnish that adds color and herby freshness.


  1. Cook the farro according to the package directions.
  2. Stir the cooked farro with corn, tomatoes, and black beans.
  3. Drizzle generously with the zesty southwest dressing and stir to combine.
  4. Serve garnished with fresh cilantro. ENJOY!
Southwest Farro Salad with corn and tomatoes on a white plate with a fork and a marble countertop

Storage Tips

  • To Store. Keep leftover Southwest Farro Salad in the refrigerator for up to three days.
  • To Reheat. Bring back to room temperature before serving.

Southwest Farro Salad

4.41 from 5 votes
Southwest farro salad is an easy, healthy one-bowl dinner with farro, fresh tomatoes, sweet corn, black beans and a light southwest dressing.

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Servings: 4 servings


  • 1 cup uncooked farro (3 cups cooked)
  • 1 can black beans (14 ounces) rinsed and drained
  • 1 cup chopped fresh tomatoes
  • 2 ears fresh corn cut from the cob (or 1 1/2 cups thawed frozen corn)
  • 1/4 cup chopped red onion about 1/2 small
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons plain greek yogurt
  • 1 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup chopped fresh cilantro


  • Place the farro in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Drain off any excess water. Place in a large bowl, then add the black beans, tomatoes, corn, and red onion.
  • In a small, separate bowl, whisk together the olive oil, Greek yogurt, lime juice, chili powder, salt, black pepper, and cayenne pepper. Pour over the farro mixture, then toss gently to coat. Stir in the fresh cilantro. Serve warm or at room temperature.


  • To Store. Keep leftover Southwest Farro Salad in the refrigerator for up to three days.
  • To Reheat. Bring back to room temperature before serving.


Serving: 1(of 4)Calories: 497kcalCarbohydrates: 77gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgPotassium: 809mgFiber: 19gSugar: 5gVitamin A: 1169IUVitamin C: 11mgCalcium: 68mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. Do you think that this would work with quinoa or a quinoa/bulger mix? The flavors look awesome and I have everything except the farro – and I know that a stop at the store is not in the cards this week!

    Thanks for all the great recipes!5 stars