This edamame, corn, and farro salad I found on Subee’s Kitchen blog is perfect for the summer with the addition of corn and edamame, but still great during the colder months because the farro brings a little more heartiness to the dish.
ASIAN EDAMAME, CORN, AND FARRO SALAD
Servings: 4 as a main dish, and 10-12 as a side dish
1 12-oz. package frozen shelled edamame
3 cups frozen corn
½ cup Craisins
1 cup toasted pecans, chopped
½ cup cilantro, roughly chopped
½ cup scallions (both green and white parts), chopped
½ cup toasted sesame oil
3 Tablespoons unseasoned rice vinegar
1 teaspoon kosher salt
1 cup cooked pearled farro
1 small squeeze of agave nectar or honey (optional)
- To make 1 cup of cooked farro, you’ll need ½ cup pearled farro, 3 cups of water, and 1 Tablespoon of kosher salt. Rinse the farro in a bowl of cold water, and then drain in a small-holed colander. In a medium saucepan, bring the 3 cups of water to a boil. Add kosher salt and rinsed farro. Cover the pan and turn heat to low. Simmer for 15-20 minutes. Drain farro into a colander and set aside to cool.
- When ready to put together the salad, mix the frozen edamame, corn, and Craisins in a large bowl.
- While the corn and edamame are thawing, you can toast the pecans. To toast the pecans, place them in a frying pan over medium-low heat. Cook for about 5 minutes, shaking occasionally, until fragrant. The pecans can burn fast, so make sure you pay attention to them. When done toasting, set aside to cool.
- Add the cilantro and scallions to the bowl, along with pecans.
- In a small bowl, whisk together the sesame oil, rice vinegar, and kosher salt.
- Pour the mixture over the rest of the ingredients and stir until well combined.
- Add the farro (and if you’d like a little more sweetness, a small squeeze of agave nectar or honey) and stir until completely mixed together.
Please note: This salad tastes best if made ahead of time so that you can let the flavors mix together.