Grilled Corn Fava Bean Farro

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With walnuts, pecorino and Dijon vinaigrette, grilled corn fava bean farro makes a good. Add more baby greens and you can go from grain bowl to salad.

Grilled Corn Fava Bean Farro

We got our first real taste of summer last weekend just in time for Memorial Day.

Of course there were downpours that took away from the 80-degree heat, but by no means was it a total washout like that this long weekend have been the past few years.

With that, my cravings have done an abrupt shift.

Farro with corn and fava beans

While I am not turning my back on asparagus, ramps and other spring veggies, I feel like now I have permission to go big on tomatoes and corn.

And that first bite of grilled corn of the season is always worth the wait!

Besides those warm weather staples, I am also trying to get my fill of late spring/early summer vegetables like fava beans.

How to pod fava beans

I have been doing most of my shopping lately at a local grocery that specializes in Midwest food and produce.

I couldn’t have been more thrilled to score a pound of fava beans there.

Full disclosure, cooking favas is a multi-step process.

Not only do you have to pull the beans from their outer green pods, you then simmer them on the stove and pop each bean out of its skin.

It really doesn’t take that long, but if you aren’t familiar with favas, it’s good to know.

Grilled Corn Fava Bean Farro

How To Make Grilled Corn Fava Bean Farro

This grilled corn fava bean farro combines two of my spring/summer favorites.

I like to start by firing up the grill and cooking the corn first. This allows time for the corn to cool while I prep the grains and beans, making it easier to slice the kernels from the cobs.

In side-by-side saucepans on the stove, I cook the farro in one and the fava beans in the other.

The fava beans are tender in 3-4 minutes. I use a slotted spoon to transfer them to a bowl of ice water. Next I slip the beans out of their skins.

Stir together the farro, corn, fava beans and greens

To dress this grain salad, I whisk together lemon Dijon vinaigrette.

Once I have all the components ready, I fold the farro, corn and fava beans in a big bowl with the vinaigrette, a couple generous handfuls of baby greens, sliced scallions, chopped walnuts and shaved pecorino cheese.

This grilled corn fava bean farro makes a good side.

You also can increase the amount of greens and turn it into something that looks more like a leafy salad instead of a grain bowl.  

Grilled Corn Fava Bean Farro
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Grilled Corn Fava Bean Farro

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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6
With walnuts, pecorino and Dijon vinaigrette, grilled corn fava bean farro makes a good. Add more baby greens and you can go from grain bowl to salad.


For corn

  • 3 ears corn
  • 2 teaspoons olive oil

For farro

  • 1 cup pearled farro
  • 3 cups water
  • 1 pound fava beans in their pods
  • 2 scallions, thinly sliced
  • 1/4 cup chopped walnuts
  • 1 ounce pecorino, shaved
  • 2 handfuls baby arugula and spinach

For viniagrette

  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon pepper plus more for serving
  • 1/4 cup olive oil


  • Preheat a gas or charcoal grill on high heat.
  • Rub the corn with olive oil. Grilled the corn until it is lightly charred, about 5-7 minutes. Let the corn cool before slicing the kernels off the cobs.
  • In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the remaining water.
  • Remove the fava beans from their pods. In a large saucepan of boiling salted water, cook the fava beans for 3-4 minutes until tender. Transfer them to a bowl of ice water. Once the fava beans have cooled, remove their outer skins.
  • In a large bowl, gently fold together the corn, farro, fava beans, scallions, walnuts, pecorino and baby arugula & spinach.
  • For the vinaigrette, combine the lemon juice, mustard, salt and pepper in a small bowl. Whisk in the olive oil until fully combined.
  • Stir the vinaigrette into the farro and season to taste with salt and pepper.


Calories: 317kcal | Carbohydrates: 37g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 613mg | Potassium: 359mg | Fiber: 9g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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