Daytime Kitchen: Mexican Street Corn Salad with Earth Fare

Earth Fare is Preparing for their Grand Opening in Roanoke

ROANOKE – Earth Fare is Preparing for their Grand Opening in Roanoke and they're cooking up a healthy salad in our kitchen today.

Mexican Street Corn Salad with Farro
Serves 8


For the salad:

1 cup uncooked farro ($0.99)
6 slices Thick-cut Earth Fare Bacon, cooked and chopped ($3.99)
2 bags Earth Fare Frozen Corn ($1.69 each)
1 can Earth Fare Black Beans ($0.99)
6 green onions, thinly sliced ($0.99)
1 orange bell pepper, diced small ($2.50)
½ cup cilantro, chopped ($2.49)
For the dressing:

3 tablespoons mayonnaise, preferably avocado oil based ($0.75)
3 tablespoons plain grass-fed yogurt ($0.90)
2 limes, squeezed ($1.00)
½ teaspoon chili powder ($0.15)
½ teaspoon paprika ($0.15)
½ teaspoon cumin ($0.15)
Dash of cayenne pepper ($0.05)

Bring 2 cups of water to a boil. Add farro and a pinch of salt, reduce heat and simmer uncovered for about 30 minutes, or until tender. Strain out any leftover water. Set aside to cool.
Preheat oven to 425°F. Spread your corn over a sheet pan and drizzle with a little cooking oil. Roast frozen corn for about 20 minutes. Check on it after 10 minutes and stir it around. When done roasting, set aside to cool.
In a large bowl, combine drained and rinsed black beans, sliced green onions, diced bell pepper, chopped cilantro, cooked and chopped bacon, and the cooled farro and corn. Gently combine.
In a small bowl or glass measuring cup whisk together the dressing ingredients until well combined.
If serving salad immediately, top with dressing. If you are serving it later, put the salad in a separate container with a tight fitting lid. Put the salad dressing in another small container. Store both in the refrigerator and keep up to 4 days.