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.
Cooking 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!
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.
To 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.
My 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
- 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:
- Hot and Sour Noodle Stir Fry with Peanut Chicken
- One-Skillet Spicy Ranch Chicken
- Skillet Tomato Casserole with Parmesan Croutons
- Mediterranean Roasted Vegetable and Chickpea Salad
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!