Cooking on Mondays is never easy for me, especially after a fun weekend of dining out. Getting back to the daily grind can be tough, so when I need a low-fuss dinner to help ease us back into the work week, I turn to this southwest farro salad. Here’s why:
It’s the perfect Monday meal when we are in need of reprieve and some balanced home cooking. It requires almost zero cooking or cooking supplies (like other no cook recipes on Well Plated).It’s healthy, and tastes like a summer fiesta (this Mexican Quinoa is another fast fiesta-inspired favorite).
Let’s toss a bunch of yummy, summery ingredients together in a big bowl, add a zippy southwest dressing, and call it dinner. Yes!
How to Make Southwest Farro Salad
When I need a healthy dinner in a hurry, I love tossing farro with seasonal vegetables, beans, and a vibrant dressing. Today’s southwest farro salad is my late-summer, lazy-Monday twist.
Ingredients
Farro. A lovely, nutty whole grain that is a classic ingredient in Mediterranean cooking, can be swapped for rice in almost any recipe (like this Italian Sausage and Rice Casserole), and is packed with fiber and protein. Corn. Frozen is fine, but this salad is a million times more satisfying when using straight-from-the-cob sweet summer corn (perhaps one of the best things in life).Tomatoes. Add moisture and a burst of summertime flavor.Black Beans. Contribute additional protein and bulk to make this dish filling and satisfying (this Three Bean Salad is another black bean favorite of mine).Red Onion. Gives the salad crunch and just the right amount of bite.Olive Oil. Serves as the base for the creamy, southwest vinaigrette.Greek Yogurt. Makes the dressing creamy and rich without adding unnecessary calories or fat (it’s my secret to this Creamy Cucumber Salad also).Lime Juice. For a splash of brightness and acidity.Chili Powder and Cayenne Pepper. Adjust to suit your preference for heat and spice—the more the merrier in our house!Cilantro. The perfect garnish that adds color and herby freshness.
Directions
Storage Tips
To Store. Keep leftover Southwest Farro Salad in the refrigerator for up to three days. To Reheat. Bring back to room temperature before serving.
More Easy Monday-Night Meals
Hot and Sour Noodle Stir Fry with Peanut ChickenOne-Skillet Spicy Ranch ChickenSkillet Tomato Casserole with Parmesan CroutonsMediterranean Roasted Vegetable and Chickpea Salad
