Make-Fast Mondays: Farro Salad with Shrimp and Corn

My local supermarket’s selling 5 ears of fresh corn for a dollar right now. What better time to take advantage of this seasonal favorite with a quick salad packed with chewy farro, succulent shrimp and sweet, summery corn?

Farro Salad with Shrimp and Corn 
Serves 6 

1 cup farro
6 tablespoons olive oil, divided
4 tablespoons fresh lime juice, divided
2 teaspoons red wine vinegar
1 tablespoon minced garlic
1 jalapeno, seeded and minced
1 ½ pounds shrimp, peeled and deveined
Kernels from 2 ears of sweet corn
1 large red bell pepper, diced
1 cup diced red onion
½ cup fresh chopped cilantro
Salt and pepper

Bring a large pot of water and farro to a boil. Reduce the heat to low and simmer until the farro is tender, about 30 minutes. While farro is simmering, make the dressing by blending 5 tablespoons olive oil, 3 tablespoons lime juice, red wine vinegar, garlic and jalapeno in a blender until smooth. Set aside. Heat remaining tablespoon olive oil in a frying pan. Add shrimp and cook until pink. Remove from heat and drizzle with remaining tablespoon lime juice. Drain the farro and transfer to a large bowl. Stir in the shrimp, corn, pepper, onions, onion, cilantro and dressing. Toss to combine. Season with salt and pepper.

Adapted from Greens + Grains: Recipes for Deliciously Healthy Meals.