The lazy days of summer are upon us – which for me means lots of time lounging at the pool with the kids, and lots of time thinking about how not to cook dinner. Chopping and tossing? Sure. Roasting or sautéing? Not if I can help it! This is the time of year when Meal Salads really shine – especially no-wilt ones which will keep in the fridge for several days’ worth of snacking. Colorful and potluck-perfect, this Edamame, Corn & Farro combination is my new favorite Meal Salad.
It’s based on my friend Beth’s unique, easy and very popular Edamame & Corn salad, which on its own is a great summer salad. (Her secret? She says you must use toasted sesame oil.)
To stretch out the other ingredients and make the salad even more substantial, I added chewy/nutty cooked farro (a nutritious, ancient variety of wheat). If you’ve never tried it, now’s the perfect time! Well-stocked grocery stores should carry farro, usually placed near other grains and seeds (like quinoa, which could be substituted here for a gluten-free salad).
Since the whole point of Meal Salads is to spend less time cooking, I opted for pearled farro vs. whole grain farro. Pearled farro has had the hull removed, which also removes some of the nutrients but makes it cook a lot faster. If you want to use (or can only find) whole grain farro, follow the cooking instructions on the package.
Edamame, Corn & Farro Salad Click Here for Recipe Only
Serves 4 as a main course or 10-12 as a side dish
- 1 package (12 oz.) frozen shelled edamame (soybeans)
- 3 cups frozen corn (approx. 12 oz.)
- ½ cup Craisins (sweetened dried cranberries)
- 1 cup pecan pieces, toasted
- ½ cup chopped cilantro (one handful)
- ½ cup chopped scallions (approx. 3 large; dark and light green parts only)
- ½ cup toasted sesame oil
- 3 Tablespoons rice vinegar (unseasoned)
- 1 teaspoon kosher salt
- 1 cup cooked pearled farro
- 1 tiny squeeze of agave nectar or honey (optional)
To make 1 cup cooked farro:
- ½ cup pearled farro
- 3+ cups water
- 1 Tablespoon kosher salt
Rinse farro in a bowl of cold water; pour off water or drain in a small-holed colander.
In a medium saucepan, bring 3+ cups water to a boil. Add kosher salt and rinsed farro.
Cover pan and turn heat to low. Simmer for 15-20 minutes. Drain farro into a colander and set aside to cool.
In a large bowl, mix frozen edamame , corn and Craisins. The corn and edamame will thaw while you toast the pecans.
Toast pecans by placing them in a frying pan over medium-low heat. Cook for about 5 minutes, shaking occasionally, until fragrant. (Don’t walk away and start checking emails! Nuts can burn quickly.) Set aside to cool.
Stir in sesame oil, rice vinegar and kosher salt.
Add farro (and a tiny squeeze of agave nectar or honey, if desired) and stir. Best if made at least an hour ahead so flavors can meld.
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