Farro, Green Bean, Corn, And Abraham Lincoln Tomato Salad

• 1/3 cup farro or spelt berries (about 5 ounces)
• 1 cup (1-inch) cut green beans
• 2 tablespoons finely chopped shallots
• 1 tablespoon extravirgin olive oil
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 cup fresh corn kernels
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 Abraham Lincoln tomatoes, each cut into 6 slices

1. Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
2. Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.

spelt berries, green beans, shallots, extravirgin olive oil, lemon juice, white wine vinegar, mustard, garlic, fresh corn kernels, fresh oregano, salt, freshly ground black pepper, abraham lincoln tomatoes

Taken from www.myrecipes.com/recipe/farro-green-bean-corn-abraham-lincoln-tomato-salad (may not work)