Monday is the epitome of a bad house guest. 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 TomatoesCooking on Mondays is never easy for me, and lately the task has been exacerbated by the fact that half of my cooking equipment is disappearing into boxes. Ben and I are in the midst of packing up our lives and heading to a new city. We’re relocating one hour east to Milwaukee, where Ben will be starting a big boy job as a lawyer in September. Between stepping out of our bedroom into this and trying to squeeze in every one of our favorite Madison food and cocktail spots (reference: my entire Instagram feed), I haven’t had much motivation to cook the past few days.

As fun as eating and drinking our way through Madison (and not doing dishes) has been, we are in need of reprieve and some balanced home cooking. Southwest Farro Salad is my dream meal of the moment. It requires almost zero cooking (or cooking supplies—key when your favorite skillet is in buried under a wad of packing paper), is healthy, and tastes like a summer fiesta. 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 // Well-Plated

Southwest Farro Salad with Corn and Tomatoes. An (almost) no-cook dinner!As its name suggests, the base of Southwest Farro Salad with Corn and Tomatoes is a lovely, nutty whole grain called farro. Farro is a classic ingredient in Mediterranean cooking, can be swapped for rice in almost any recipe, and is packed with fiber and protein. It gives me the same comfort-food feeling as rice, but with a more satisfying flavor and texture. When I need 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.

Southwest Farro Salad. The perfect easy and healthy summer dinnerTo make Southwest Farro Salad with Corn and Tomatoes, just stir the cooked farro with straight-from-the-cob sweet summer corn (best things in life), fresh tomatoes (mmm), and hearty black beans (power!). That’s one pan for the farro and one big mixing bowl for everything else. Boom. Take that dishes.

To bring the salad to life, drizzle generously with a zesty southwest dressing. It’s a 60-second mix of chili powder, lime, and cilantro, plus a few tablespoons of Greek yogurt to add body and help the dressing cling to the grains. Feel free to add a pinch of cayenne to keep everyone awake.

Southwest Farro Salad. An easy, healthy, one-bowl dinnerMy skillet may be M.I.A., but my leftover container of Southwest Farro Salad with Corn and Tomatoes is stowed safely in the fridge—I’ve been quality checking it with a fork every half hour or so as a precautionary measure. Maybe I’ll survive this move after all.

Find the recipe for Southwest Farro Salad with Corn and Tomatoes on the Bob’s Red Mill blog, where I’m excited to be guest posting.

Southwest Farro Salad with Corn and Tomatoes

Southwest Farro Salad with Corn and Tomatoes

5 from 1 vote
An easy, healthy one-bowl dinner made with farro, fresh tomatoes, sweet corn, black beans and a zippy southwest dressing. Your family will love this recipe!

Total: 40 mins

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.


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

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More easy Monday-night meals:

I am an ambassador for Bob’s Red Mill and was compensated for my time to create this recipe and post. All opinions are my own. As always, thank you for supporting the brands who make it possible for me to bring quality content to you!

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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!

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  1. So excited for you on the house girl – congrats!
    I’ve actually never made farro, but I eat it at The Cheesecake Factory (it balances out the mongo-cheesecake slice consumed after ;) ) whenever I go. Lovin’ this flavahs! Pinned :)

  2. So excited to hear more about that house. For now though, you’re spot on about Monday…boo! This farro could change it though. I love farro and love finding different ways to use it.

  3. Good luck with your move – how exciting! Love the sound of this farro salad – great flavors!

  4. Erin, this is truly a summer fiesta. I love it! and loved your post on the Bob’s Red Mill blog. . great writing!! Sad to see you leave Madison but so excited for you and your new adventures!

  5. Yum this looks totally delish and I’ve been meaning to try cooking with farro for a while now. Hope the move is going well and that you love Milwaukee as much as Madison!

    1. Thank you so much for your kind wishes Kelsey! It really means a lot. Also, I am sure that you would love farro Definitely give it a shot! It’s one of my favorites.

  6. This farro salad looks amazing. I’ve got some farro that I need to use and this is pointing me in the right direction.

  7. I love Bob’s Red Mill farro and this southwest twist is perfect and just what my weeknight dinner needs!! I got a bag in the pantry just waiting to be finished ;)

  8. So exciting that your hubby is done with school and starting a new job! We also recently started our jobs and are happy to be done with school :)

  9. I totally lol’d about how you referred to Mondays….so true! And girl, I’ve been seeing all your Instagram pictures…congrats on your new have to message me when you move so we can get together!
    This southwest farro salad? Looks totally yummy!!

  10. Hi Erin, Wish you the best with your upcoming move and new adventures. Also congrats on being an ambassador for Bob”s Red Mill. Love this salad!!!

  11. Hehehe I love this post’s opening line – you’re hilarious!
    Also, best of luck with the move. It’s soooo hard when you’re a food blogger and you have to pack all those fragile props :( Too bad I’m moving away from home next Monday and I’ll have to do the same *cries*. I’ll make sure I make myself a huge container of this gorgeous salad to survive such day. It looks lovely!

  12. This looks delish! I can’t wait to try this for my law school hubs! He just started last week and we have 3 years to go! Keep the recipes and inspiration coming! Cheers!

    1. Hi Dani! Great to hear from you, and congrats to your husband (and to you) for taking this next big step. The three years are tough, but it is so worth it in the end. I’m so happy that you said hello and hope you enjoy the recipes you find. Cheers right back!!!

  13. I just adore faro, the texture and taste supersedes rice by far, plus I can actually feel good about eating it! This is definitely perfect for the Monday I-consumed-my-weight-in-liquor-and-food-this-weekend blues!

  14. Congrats on the house and Ben getting a job, that’s great! Moving, cooking, and food blogging all at once is definitely a tricky combination, but I’d say you’re doing a pretty darn good job! This southwest farro salad looks so delicious, definitely adding it to our menu!

  15. Moving is the worst. Some of this healthy and filling farro salad would keep me happy though. This is a beautiful dish!

  16. I *love* farro! Something about the nuttiness and chewy texture just makes my mouth happy. This dish looks amazingly fresh, too! Can’t wait to give it a try.
    Congrats on the new house, too! :) I’ll miss having you in Madison, though.

    1. Isn’t farro just the best?? I love it for all of the reasons that you mentioned. I will miss Madison so much too, but at least we’re only an hour away!

  17. So excited for your new house adventures and good luck with your move girl :) This farro salad looks fantastic! Love all the southwest flavors in here!

  18. Ugh, I know how hard it is to cook while packing. You’re missing half of your stuff, and you are just so tired from packing! But how exciting to start a new chapter in your lives! Congrats!

    Loving this salad. I’m a sucker for southwest flavors ;)

  19. You are pretty amazing to pull of a balanced home cooked salad in the middle of packing up your lives! Love the color and texture in this one!

  20. I love farro in salads and you reminded me that I need to buy a bag soon! Good luck with moving!

  21. We have helped so many friends eat their way OUT of Madison before they move… I think everyone does it! Congrats on the new chapter of life and managing to still eat healthy, yummy salads in the process!

  22. Mondays are for the birds. I just can’t handle it…I need to go straight from Sunday to Tuesday! This salad looks fantastic though!

  23. Congrats on the move! There are plenty of new foodie places to eat (and drink) your way through Milwaukee. Make sure to check out Lakefront Brewery and take your drink into the old Brewers chalet! Definitely worth the tour cost!

  24. 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