Southwest Farro Salad with Corn and Tomatoes
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Southwest Farro Salad with Corn and Tomatoes

Yield: 4 servings
Total Time:
40 mins
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!


  • 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


  1. 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.
  2. 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.

Recipe Notes

  • Store leftover Southwest Farro Salad in the refrigerator for up to three days. Bring back to room temperature before serving.
Course: Salad, Side Dish
Cuisine: American
Keyword: Easy Side Dish, Healthy Salad Recipe, Southwest Farro Salad with Corn and Tomatoes

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