Farro and Corn Salad

1. 1

   Cook the farro as the label directs.

2. 2

   Drain and rinse under cold water, then transfer to a large bowl and toss with 2 tablespoons olive oil.

3. 3

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.

4. 4

   Add the corn and cook, stirring occasionally, until it begins to char, about 2 minutes.

5. 5

   Add the tomatoes and scallions and cook, stirring, until they just begin to wilt, about 2 more minutes.

6. 6

   Add 1/4 teaspoon salt, and pepper to taste.

7. 7

   Stir the corn mixture into the farro.

8. 8

   Add the arugula, lemon zest and lemon juice and toss.

9. 9

   Season with salt and pepper.

10. 10

    Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.