Farro Salad with Charred Shishito Peppers & Corn

After discarding the stems, I add the remaining chopped peppers, including the seeds, to this dish. The salad can be enjoyed warm, or refrigerated and served cold. —Tracy Kaifesh, Laguna Niguel, CA

Prep: 25 min. Cook: 25 min. Makes: 8 servings 1 cup farro, rinsed ¹₄ cup plus 2 tsp. olive oil, divided

¹₄ cup lime juice

1 tsp. garlic powder ¹₂ tsp. ground cumin

¹₂ tsp. kosher salt 4 oz. shishito peppers ( about 20 peppers) 2 medium ears sweet corn, husked

1 cup chopped fresh tomatoes ¹₂ cup crumbled Cotija cheese

¹₂ cup sliced radishes ¹₂ cup chopped green onions

1. Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; cook, covered, until tender, 25-30 minutes.

2. Meanwhile, for dressing, whisk together ¹₄ cup oil, lime juice, garlic powder, cumin and salt; set aside. Preheat a grill pan over medium-high heat. Toss peppers with 1 tsp. oil. Cook until all the sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a bowl.

3. Brush the corn with remaining 1 tsp. oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled.

³ ₄ CUP 233 cal., 11g fat (2g sat. fat), 8mg chol., 240mg sod., 27g carb.

(3g sugars, 5g fiber), 7g pro.

DIABETIC EXCHANGES 2 starch, 2 fat.