Rinse: Place the dry emmer grains in a fine-mesh strainer and rinse thoroughly under cold running water.

Boil: In a medium saucepan, combine the rinsed emmer, 3 cups of water (or broth), and a pinch of salt. Bring to a rolling boil over high heat.

Simmer: Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer. Pearled emmer takes about 20–25 minutes; whole-grain emmer takes 35–40 minutes.

Drain and Cool: Taste a grain to ensure it is tender but pleasantly chewy. Drain any excess liquid, fluff with a fork, and let it cool slightly until it reaches room temperature. Measure out exactly 2 cups cooked for the recipe.

Drain Grains: Open your can of pinto beans, pour them into a colander, rinse well with cold water, and shake off any excess moisture.

Cut Corn: Stand the ear of corn upright in a wide bowl. Slide a sharp chef's knife down the cob to safely strip the raw kernels away.

Chop Veggies: Dice your tomatoes, slice the Persian cucumbers, and finely chop your red onion.

Ribbon Chard: Roll the Swiss chard leaf tightly like a cigar, then slice across the roll to create fine, thin green ribbons.

Combine: In a small bowl or jar, add the 2 tablespoons of pure tahini paste and the fresh lemon juice.

Whisk: Stir vigorously with a fork or mini-whisk. Note: The mixture will temporarily stiffen and 'seize' up—this is normal plant chemistry.

Thin: Add 1 tablespoon of warm water at a time while continuously whisking. Keep adding water until the tahini suddenly transforms into a smooth, creamy, pourable cream consistency. Season with a pinch of salt and pepper.

Mix Base: In a very large mixing bowl, combine the 2 cups of cooked emmer farro, pinto beans, raw corn kernels, cucumber slices, diced tomatoes, red onion, and chard ribbons.

Dress: Pour the lemon-tahini dressing evenly over the entire bowl. Toss everything thoroughly using salad tongs or large spoons until the dressing lightly coats every ingredient.

Portion: Divide the mixture equally into two large dinner bowls. Enjoy immediately, or seal them in meal-prep containers to store in the refrigerator for up to 4 days.