Written on August 12, 2013 at 4:33 pm , by Judith Pena
The best part about this recipe is that you don’t really need a recipe. Just toss together however much (or little) of each ingredient you’d like and eat. To save time on the week days, prepare the farro ahead of time and keep it in the fridge until you’re ready to build the salad with whatever else you’ve got—like corn, avocado, asparagus, cheese, etc.
Get the recipe: Farro and Corn Salad