Early Fall Farro Salad Recipe
Author: LoveFeast Table
Cuisine: vegetarian
Serves: 12
- 2 C farro (we used quick cooking from Trader Joes)
- 4 C water
- 2 cucumbers, medium diced
- 2 pt. grape tomatoes, sliced in half
- 1 avacado, medium diced
- 6 ears of corn, cooked (either steamed or roasted) then cut off the cob
- 1 red pepper, medium diced
- 1 orange pepper, medium diced
- ½ C fresh basil, chopped
- 3-4 cloves of garlic, minced
- 1 lime, juiced
- salt & pepper
- Bring water to a boil in a saucepan.
- Add farro and cook for 10 minutes until tender.
- Drain farrow in a colander then rinse with cold water.
- Toss all other ingredients together.
- Season with salt and pepper.
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/early-fall-farrow-salad-recipe/
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