Farro bowls with Nectarine Salsa
and black beans / corn
When this recipe was first featured in June 2016, reviewers loved the unique layers of flavors that come from the spice rub used to season beans and corn and a tart and sweet nectarine salsa.
Smarts: Summer is a great time to make fruit salsa, so feel free to make extra while you’re doing the chopping - nectarine salsa is great for dipping chips, topping salads or eating all on its own.
- Chili powder - 1 tsp
- Coriander, dried - 1 tsp
- Cumin - 1/2 tsp
- Paprika - 1/2 tsp
- Onions, medium - 1/2, diced
- Bell peppers, any color - 1, diced
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Corn kernels, fresh or frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Jalapenos - 1, diced
- Nectarines - 2, chopped (sub peaches)
- Tomatoes, medium - 1, chopped
- Basil - 1 Tbsp, chopped
- Oil, olive - 1 Tbsp
- Lime zest - 1/2 tsp
- Lime juice - 1 1/2 tsp
- Honey - 1/2 tsp
- Farro, uncooked semi-pearled / husked - 2 cups
- Basil - 1 Tbsp, finely chopped
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - 1/2 cup
- Cook farro - This makes enough for 2 nights. Bring a saucepan of water to boil (just like you would for boiling pasta). Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
- Make spice mix - Combine chili powder, coriander, cumin and paprika. (Can be done up to 5 days ahead)
- Onions / Bell peppers / Jalapenos - Prep as directed. Store onions and bell peppers in one container. Store jalapenos separately. (Can be done up to 5 days ahead)
- Basil - Chop basil for both salsa and yogurt. Store separately. (Can be done 1 day ahead)
- Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices) and tomatoes. Combine nectarines, tomatoes, basil (portion for the salsa), jalapenos, olive oil, lime zest and juice and honey. Season with some salt and pepper. (Can be done up to 2 days ahead)
- Make lemon-basil yogurt - Combine basil (the portion for the yogurt) with lemon juice and yogurt. If you’d like it to be extra smooth, blend with an immersion blender. (Can be done 1 day ahead)
- Beans / Corn - Drain and rinse beans. Slice corn kernels off cobs (for fresh) or defrost in microwave (for frozen).
- Heat a frying pan or skillet over medium-high heat. Add cooking oil and then onions and bell peppers to heated oil. Saute until onions are soft, 2 to 3 minutes. Add spice mix and saute until spices coat vegetables and turn fragrant, ~1 minute more. Add beans and corn and continue cooking until heated through.
- If made ahead, reheat farro (reserve half for Wednesday) in the microwave or in a frying pan with a splash of water.
- Season farro with some salt and pepper.
- Assemble bowls by topping farro with beans and corn. Just before serving, top with nectarine salsa and lemon-basil yogurt. Enjoy!
Very easy once prep was done. Tasty and fun flavors that didn’t weigh heavily on the stomach!0 Helpful
Meal prepped 12 servings of this one and it is just delicious! Happy to eat this for the rest of the week! Was also super simple/quick!0 Helpful
The nectarine salsa really made this dish special.0 Helpful
This was amazing!!!0 Helpful
Simple (~5min) ... once all the prep work is done. Try using cilantro in the salsa next time. Omit the dry mustard next time too.0 Helpful
This was absolutely delicious, so easy to make, and came together really quickly. So colorful and seasonal, which made for an inexpensive and beautiful plate. I doubled the spice mix and cooked 1lb of chicken instead of 3/4 (for two people). Had plenty of extra farro and salsa to have 3 meals instead of two! Yum! This would be perfect for making lunches for a week. Great for camping, too, since you can make the farro, salsa, and dry rub ahead of time and just season and grill the chicken when you're ready to eat. 10 minute dinner? Okay!0 Helpful