Farro, Corn, and Runner Bean Salad with Goat Cheese

This was a really good and refreshing salad bringing back memories of the lovely hot summer we had.

Farro, Corn, and Runner Bean Salad with Goat Cheese (from The Daily Meal)
(Serves 4)

240g farro

350g runner beans or green beans, trimmed and cut into 1 in lengths

2 ears corn, shucked

3 spring onions, sliced thinly

2 tbsp extra-virgin olive oil

1 tbsp chopped fresh marjoram leaves, plus 2 tsp whole leaves

2 tbsp white-wine vinegar

1 clove garlic, crushed

2 tsp Dijon mustard

100g goat's cheese, crumbled

salt and pepper, to taste

Bring a saucepan of water to a boil. Add the farro and cook according to packet instructions, adding the beans and corn for the last 2-3 mins. Drain and run under the cold tap.
In a large serving bowl, combine the farro, green beans, corn, and scallions. In a small bowl, mix together the olive oil, chopped marjoram, and 1/2 tsp salt. Whisk in the vinegar, garlic, and mustard.

Pour the dressing over the salad and toss well. Season with salt and pepper, to taste, then sprinkle with the goat cheese and marjoram leaves and serve.