I live on grain salads in the summer: hearty enough to keep me full but fresh enough to keep things light. This particular dish is pretty flexible and will stand up to a number of swaps and modifications. Want whole avocado cubes instead of pureed dressing? Go for it. Have time to grill your corn? Far out. Prefer dried beans to canned beans? Amazing! 

You can also make it gluten-free by subbing quinoa for the farro, and vegan by skipping the cotija. Pile this on a bed of crunchy greens, open a bag of tortilla chips, and dinner is done!

Ingredients: Grain Salad

• 3 cloves garlic
• 1 cup olive or neutral oil
• 1 cup uncooked farro, rinsed
• ¼ cup lime juice
• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 1 15-oz can of corn, or about 2 ears
• 1 15-oz can of black beans, drained
• 1 pint of cherry tomatoes, cut in quarters
• 1 bunch of cilantro, washed and chopped fine
• Half cup cotija cheese
• Salt to taste

Steps

• Mince garlic cloves finely, then cook on low in oil until lightly brown, about 20 minutes. 
• Place the farro in salted water and bring to a boil. Let simmer about ten minutes or until tender. Drain. 
• Mix farro with garlic oil, lime juice, and a pinch of salt, then let cool.
• Toss the cauliflower florets in a bowl with salt and a drizzle of oil, then roast at 400 degrees F for 15 minutes or until browned. Let cool. 
• Mix farro, cauliflower, corn, black beans, cherry tomatoes, and cilantro in a large bowl. Add more lime juice, salt, and oil to taste. 
• Serve on a bed of greens topped with cotija cheese and creamy avocado dressing. 

Ingredients: Creamy Avocado Dressing

• 1 ripe avocado
• ½ cup lime juice
• ¾ cup water
• ¼ cup neutral oil (safflower, canola, or vegetable)
• 3 tablespoons fresh lemon juice
• 1 – 2 garlic cloves
• 1 teaspoon sea salt
• ½  tsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne

Steps

• Blend ingredients until smooth, adding water a little at a time until it reaches desired consistency.