Recipe: Green Bean, Corn and Farro Salad

GREEN BEAN, CORN AND FARRO SALAD

"Farro is a variety of wheat considered an ancient grain. It has a nutty flavor and firm texture. To make assembling this salad a snap, cook the farro ahead of time. Feel free to add some halved cherry tomatoes if you have them."

FOR THE DRESSING:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 shallot, minced
1 clove garlic, minced
1 teaspoon Dijon mustard
FOR THE SALAD:
2/3 cup semi-pearled farro or spelt berries*
2 ears white corn
1 pound green beans, cut into 2-inch pieces
1/4 cup chopped fresh mint leaves
Salt and black pepper
4 ounces feta cheese, crumbled (optional)

TO MAKE DRESSING:
In a large bowl whisk together the oil, lemon juice, vinegar, shallot, garlic and mustard.

TO MAKE SALAD:
Cook the farro in a medium-size saucepan of boiling salted water just until tender, about 20 to 25 minutes. Drain and let the farro cool.

Boil corn in a large pot of boiling salted water for 2 to 3 minutes. Remove corn but do not drain water. Set corn aside to cool. In the same pot cook the green beans until tender-crisp, about 4 minutes. Drain and rinse with cold water. Pat the beans dry with a towel.

Cut the kernels from the corn cobs. Add the corn, farro, green beans and mint to the bowl of dressing. Season with salt and pepper to taste and stir to combine. (Salad can be prepared up to this point 1 day ahead. Cover and refrigerate).

Divide salad among plates and top each with crumbled feta.

*Find farro at natural foods stores and stores that carry a wide selection of gourmet products.

Makes 4 servings
Source: Blue Eggs and Yellow Tomatoes by Jeanne Kelley