Summer Grain Bowls with Corn, Black Beans, Chiles, and Arugula
Easy summer grain bowls made with farro, corn, black beans, pickled jalapenos, arugula, and toasted pine nuts topped with a lime-cumin vinaigrette!
Yield: 4 servings
  • 2 garlic cloves, grated
  • 1 tsp kosher salt
  • 2 tsp ground cumin
  • 2 tbsp fresh lime juice
  • ½ cup extra virgin olive oil
  • 2 ears corn, shucked
  • 4 cups cooked farro
  • 5 oz arugula
  • 2 cups halved cherry tomatoes
  • 2 cups cooked and drained black beans
  • pickled jalapeno, to taste
  • ¼ cup pine nuts, toasted
  1. To make the dressing, whisk together the garlic, salt, cumin, and lime juice in a medium bowl. Whisk in the olive oil and set aside.
  2. Heat the broiler on high. Place the ears of corn on a baking sheet and broil them until they are browned all over, turning frequently, 7-10 minutes. Allow to cool slightly then slice the kernels off the cobs.
  3. Divide the farro among four bowls. Pile the corn, arugula, cherry, tomatoes, and black beans on top. Sprinkle with the pickled jalapenos and the pine nuts. Drizzle the dressing over the veggies. Serve warm.
Recipe by Joanne Eats Well With Others at