Southwestern Farro Salad
You can't deny that an excellent heart-healthy salad is the best way to start the new year off right. But, for us, we like our salads to be filling. None of these scrawny salads that leave you hungry in an hour or less. That's why this Southwestern Farro Salad is one of our fave's. It combines healthy grains, protein, and good fats. What more can you ask for?
- 3 c chicken or vegetable Stock
- 1 c farro
- 2 ears sweet corn grilled, kernels cut from the cob
- ½ c cilantro
- 1 c diced mixed peppers
- ½ red onion, diced
- 2 cloves garlic minced
- 1 large tomato, diced
- 1 12 oz can garbanzos
- 1 T chili powder
- 1 t ground cumin
- 1 large avocado
- 1/4 cup Extra Virgin Olive Oil (We recommend our super fresh Olio Nuovo)
- 2 large limes, juiced
- Salt and pepper to taste
To cook Farro with the stock, combine both in a saucepan with a pinch of salt over medium heat. When simmering, reduce heat to low, simmer 10-15 minutes, drain and set aside. Crisp the garbanzos by tossing them with the garlic, chili powder, cumin, salt and pepper and a good drizzle of Olio Nuovo Extra Virgin Olive Oil. Spread them apart on a parchment lined sheet pan and roast until uniformly crisp in a 350-degree oven for about 35 minutes. Allow garbanzos to cool to room temperature.
Toss ingredients in a large bowl with ¼ cup Olio Nuovo Extra Virgin Olive Oil, lime juice, salt, and pepper to taste. Transfer to serving bowl, arrange sliced avocado on top, serve immediately or refrigerate.
This dish is most flavorful when served at room temperature. Excellent as a light main dish or as a side with grilled meats or chicken.
Created by Chef Paul Constantine for Texas Hill Country Olive Co.
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