Farro, Corn and Green Bean Salad

by Anne Bennett on June 28, 2016

 

Farro, corn and green bean salad, circa 2016, this time with chicken!

“Everything old is new again.” Or, put another way, “there is nothing new under the sun.” What am I getting at?

Two years ago in July I posted this recipe for farro, corn and green bean salad, from a Williams-Sonoma cookbook,  “Healthy Dish of the Day–365 Recipes for Every Day of the Year.” It didn’t contain chicken. And yesterday, while looking online for new ideas, I found a virtually identical recipe on Bon Appetit’s site, with the one exception that the BA recipe contained 8 oz. of sautéed chicken breast. Different authors, same basic idea with added protein.

The first time I made this farro salad in 2014 I served it with sliced tomatoes, mozzarella and basil. It was an altogether colorful, healthy and delicious summer meal that emphasized veggies and whole grains, two stellar components of a Weight Watcher-friendly meal. Tonight, two years down the pike, I’m making it again with leftover rotisserie chicken a la Bon Appetit. I have to admit, the chunks of chicken breast make for a more satisfying, filling dinner. In some ways, everything old really is new again.

1/2 cup uncooked farro
3/4 lb. fresh green beans, trimmed and cut into 1 1/2″ long pieces
2 cups corn kernels, cut from about 2 ears (or frozen thawed corn)
3 green onions, thinly sliced
2 Tbsp. olive oil
Salt and freshly ground pepper to taste
2 Tbsp. sherry or white wine vinegar
1 clove garlic, minced
2 tsp. Dijon mustard
1/4 cup crumbled fresh goat cheese (or feta)
8 oz. grilled, sautéed or rotisserie chicken breast, cut into bite-sized chunks (Thank you Bon Appetit!)

Bring a saucepan of salted water to a boil. Add farro and boil until just tender, about 25 minutes. Drain and let cool.

Refill saucepan with water and bring to a boil. Add green beans and cook just until tender-crisp, about 4 minutes. Drain and rinse with cold water.

In a large serving bowl, combine farro, green beans, corn, green onions and chicken. In a small bowl or jar whisk together oil, vinegar, garlic and Dijon mustard. Add salt and pepper to taste. Pour dressing over salad and toss well. Season with salt and pepper, sprinkle with goat or feta cheese and serve.

Serves 4
WW SmartPoints per serving: 8

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{ 1 comment… read it below or add one }

Jennifer July 8, 2014 at 3:47 pm

That looks delicious!

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