Farro, Corn, and Runner Bean Salad with Goat Cheese

Staff Writer
Farro, Corn, and Runner Bean Salad with Goat Cheese
Farro, Corn, and Runner Bean Salad with Goat Cheese
Ray Kachatorian

Farro, Corn, and Runner Bean Salad with Goat Cheese

I'll make this dish on a summer day just to have it at the ready for lunch or dinner or an impromptu get-together. For a gorgeous presentation, I line the edge of a platter with sliced tomatoes and spoon the salad in the center.

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4
Servings
604
Calories Per Serving
Deliver Ingredients

Ingredients

  • Kosher salt and freshly ground pepper, to taste
  • 1/2 Cup farro
  • 3/4 Pounds runner beans or green beans, trimmed and cut into 1 1/2-inch lengths
  • 2 Cups yellow corn kernels (from about 2 ears)
  • 3 scallions, sliced thinly
  • 2 Tablespoons extra-virgin olive oil
  • 1 Tablespoon minced fresh marjoram leaves, plus 2 teaspoons whole leaves
  • 2 Tablespoons white-wine vinegar
  • 1 clove garlic, pressed
  • 2 Teaspoons Dijon mustard
  • 1/4 Pound fresh goat cheese, crumbled

Directions

Bring a large saucepan 3/4 full of salted water to a boil. Add the farro and boil until just tender, 25-30 minutes. Drain and let cool.

Refill the saucepan ¾ full with salted water and bring to a boil. Add the beans and cook until tender-crisp, about 4 minutes. Drain and plunge into cold water to cool. Drain again.

In a large serving bowl, combine the farro, green beans, corn, and scallions. In a small bowl, muddle together the olive oil, minced marjoram, and 1/2 teaspoon salt. Whisk in the vinegar, garlic, and mustard.

Pour the dressing over the salad and toss well. Season with salt and pepper, to taste, then sprinkle with the goat cheese and marjoram leaves and serve.

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
17g
26%
Sugar
4g
N/A
Saturated Fat
6g
29%
Cholesterol
13mg
4%
Protein
30g
60%
Carbs
87g
29%
Vitamin A
98µg
11%
Vitamin B6
0.6mg
30.3%
Vitamin C
3mg
4%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
7%
Vitamin K
33µg
41%
Calcium
214mg
21%
Fiber
26g
100%
Folate (food)
380µg
N/A
Folate equivalent (total)
353µg
88%
Iron
8mg
47%
Magnesium
247mg
62%
Monounsaturated
7g
N/A
Niacin (B3)
5mg
26%
Phosphorus
653mg
93%
Polyunsaturated
2g
N/A
Potassium
1227mg
35%
Riboflavin (B2)
0.5mg
27.2%
Sodium
548mg
23%
Thiamin (B1)
0.8mg
50.6%
Zinc
4mg
26%