Tuscan Farro and Bean Salad Recipe

Name: Tuscan Farro and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked cannellini beans (see page 110); 2 cups Simple Tuscan Farro (page 148); 1/4 cup finely diced red bell pepper; 3 tablespoons pitted kalamata olives, rinsed and sliced thin; 1 cup finely chopped and loosely packed fresh flat-leaf parsley; 1 cup finely chopped and loosely packed fresh mint; Zest of 1 lemon; 1/4 cup freshly squeezed lemon juice; 1/4 cup extra-virgin olive oil; 1/2 teaspoon sea salt; 2 ounces organic feta cheese, crumbled (optional)

Servings: persons

1 cup cooked cannellini beans (see page 110)
2 cups Simple Tuscan Farro (page 148)
1/4 cup finely diced red bell pepper
3 tablespoons pitted kalamata olives, rinsed and sliced thin
1 cup finely chopped and loosely packed fresh flat-leaf parsley
1 cup finely chopped and loosely packed fresh mint
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
2 ounces organic feta cheese, crumbled (optional)

1
Put the beans, farro, bell pepper, olives, parsley, mint, lemon zest, lemon juice, olive oil, and salt in a large bowl and stir until thoroughly combined.
2
Chill for 1 hour.
3
Before serving, do a FASS check.
4
You may need to add another pinch of salt or a dash of lemon juice.
5
Serve with the feta cheese sprinkled over the top.
6
Play with the taste of this salad.
7
If youre a tomato fan, add 1 cup of halved cherry tomatoes.
8
If youd like some more crunch, add 1/4 cup of diced celery.
9
Get creative and have fun!
10
If you have trouble finding farro or dont have any on hand, brown rice or a wild rice blend makes a wonderful substitute.
11
You can certainly substitute canned beans in this recipe.
12
Use about half of a 15-ounce can and, as usual, drain and rinse, then refresh the beans with a spritz of fresh lemon juice and a pinch of sea salt.
13
This is a particularly nice vegetarian dish that provides complete protein while also being high in fiber and low in fat.
14
Because of the low fat and high fiber content, it would appeal to breast and prostate cancer patients.
15
Store in an airtight container in the refrigerator for 5 to 7 days.
16
(per serving)
17
Calories: 255
18
Total Fat: 11.1g (1.6g saturated, 7.9g monounsaturated)
19
Carbohydrates: 32g
20
Protein: 8g
21
Fiber: 6g
22
Sodium: 580mg

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup cooked cannellini beans (see page 110), 2 cups Simple Tuscan Farro (page 148), 1/4 cup finely diced red bell pepper, 3 tablespoons pitted kalamata olives, rinsed and sliced thin, and more.

Yes, Tuscan Farro and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Farro and Bean Salad

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