Peach Cilantro Farro Salad
Print

Peach Cilantro Farro Salad

This Peach Cilantro Farro Salad is the perfect good-bye summer salad. It's filled with all the late summer produce of peaches, strawberries, cucumber and sweet corn. Then it's topped off with a honey-lime vinaigrette.
Course Main Course, Salad, Side Dish
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 + people

Ingredients

  • 1 cup Nature's Earthly Choice Organic Farro, cooked
  • 4 Peaches, diced
  • 1/2 lb. Strawberries, hulled and diced
  • 1 medium Cucumber, diced (skin removed)
  • 3 Peaches N' Cream Corn on the Cob or another sweet corn, shucked and cooked
  • 1/2 Shallot, diced
  • Cilantro, a good handful
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 tbsps Beeyond The Hive Raw Clover Honey
  • 1 Lime, freshly squeezed juice
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions

  • Prepare the farro according to package directions.
  • While the farro is cooking, fill a large pot with water and bring to a boil. Gently place the ears of corn into the water, cover the pot, and turn off the heat. Let the corn cook in the hot water until tender, about 8-10 minutes.
  • Over a cutting board - hold one corn cob vertically - cutting the kernels off. Repeat this process with the remaining corn cobs.
  • To a large bowl, add the farro, fruits and veggies and stir to combine.
  • In a separate bowl, whisk together the olive oil, honey, lime juice and some salt and pepper.
  • Mix the vinaigrette into the salad. Check the flavors again, because you may need to add a bit more salt and pepper.
  • Serve at room temperature or cold.