Summer Corn Salad
This vibrant Summer Corn Salad combines sweet corn, chewy farro, chickpeas, crisp vegetables, fresh herbs, and cotija cheese in a creamy citrus vinaigrette. It's the perfect make-ahead side dish for BBQs, picnics, potlucks, taco nights, and easy summer dinners.
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Servings: 12 servings
Ingredients
Salad
- 3 15-ounce cans sweet corn, drained well
- 1½ cups cooked farro
- 1 bunch scallions thinly sliced
- ½ red onion finely minced
- 1½ cups cherry tomatoes quartered
- 2 15-ounce cans chickpeas, drained and rinsed
- ½ cup chopped fresh parsley
- 1 medium cucumber diced
- 1 cup crumbled cotija cheese
Creamy Citrus Vinaigrette
- Juice of 1 lime
- Juice of 1 orange
- ½ cup olive oil
- ¼ cup plain Greek yogurt
- ½ clove garlic
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 to 1½ teaspoons kosher salt
- ½ teaspoon black pepper
Instructions
- Add the lime juice, orange juice, olive oil, Greek yogurt, garlic, cumin, smoked paprika, apple cider vinegar, honey, kosher salt, and black pepper to a blender, or tall mason jar.
- Blend using an immersion blender, or traditional blender, until smooth and creamy. Refrigerate while assembling salad.
- In a large serving bowl, combine the corn, cooked farro, scallions, red onion, cherry tomatoes, chickpeas, parsley, cucumber, and cotija cheese.
- Pour the dressing over the salad.
- Toss gently until everything is evenly coated.
- Taste and adjust the salt, pepper, or citrus juice if needed.
- Serve immediately, or refrigerate for 30 minutes before serving for even better flavor.