A new twist on an old classic! Going from three beans to four, and adding nutty, chewy, wholesome farro elevates this classic dish to a new level of flavor and satisfaction. I’m guessing you’re going to want to add this to your list of favorite spring and summer salads!
Serves 8+
Dressing
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 fresh lemon juice
1 tablespoon Dijon mustard
3-4 cloves garlic, pressed or finely diced
Salt and pepper to taste
Salad Ingredients
4 cups farro (pearled) cooked (about 1.5 cups dry)
1 (15 ounce) can each of red kidney, garbanzos, and white beans, rinsed and drained
2 cups or two handfuls fresh or frozen green beans, blanched and cut
1 cup cherry tomatoes, halved
1/2 red pepper, diced
1/2 yellow or orange pepper, diced
1/2 red onion, diced
1/2 cup green onion, chopped
1 bunch flat leaf parsley, chopped
1 1/2 cups marinated artichokes, chopped
Instructions
Step 1) Bring 6-8 cups water and a teaspoon of salt to a boil in medium pot. Rinse uncooked farro and add to boiling water. Cook uncovered on medium heat or a low boil for 30-35 minutes until al dente or preferred texture.
Step 2) When tender, but still chewy, pour cooked farro into a strainer and rinse under cold water for 1 minute. Set aside and let drain well.
Step 3) Place cooled farro into a large mixing bowl and add remaining ingredients.
Step 4) Mix dressing either by hand or in food processor and pour 1/2 the amount over salad and toss. Season with salt and pepper to taste. Pour remaining dressing on salad just before serving.
