Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.

Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

Ingredients:

1 cup farro, cooked according to package directions {measured prior to cooking}
1/4 cup fresh salsa or pico de gallo
2 ears corn, shucked
1 tablespoon canola or vegetable oil
1 head iceberg lettuce, cored and roughly chopped
15 - 16 ounces chili beans {black or red}, slightly drained
1 - 2 cups blue corn tortilla chips, slightly crushed
3 - 4 ounces block cheddar cheese
5 - 7 cherry or grape tomatoes, halved
3 - 4 mini sweet peppers, trimmed, seeded and thinly sliced
3 - 4 green onions, trimmed and sliced, for garnish
Lime wedges, for garnish
Sour cream, for topping
Additional salsa or pico de gallo, for topping
Avocado slices or guacamole, for topping

Directions:

In a small bowl, gently combine cooked and cooled farro with salsa. Set aside.

Rub ears of corn evenly with oil. Place in a medium sauté pan or grill pan set over medium heat. Cook for a couple of minutes on each side or just until a little charring appears on some of the kernels. {Do not allow corn to become burnt or too dark.} Transfer corn to a plate. Allow to slightly cool. Cut kernels from cobs. Discard cobs. Set kernels aside.

Cut cheese using star-shaped cookie cutters. {Alternatively, cheese can be shredded or cut into small dice, if desired.} Set aside.

To assemble salad, arrange lettuce evenly in large serving bowl or on large platter.  Arrange seasoned farro, chili beans, tortilla chips, tomatoes and peppers as desired. Top with cheese, green onions and lime wedges.

Serve with additional salsa/pico de gallo, sour cream and avocado/guacamole.