WHITE BEAN AND FARRO SALAD
“Introducing a dish that embodies wholesome goodness and vibrant flavors: White Bean and Farro Salad. This delightful salad marries the nutty richness of farro with the creamy texture of white beans, creating a symphony of taste and texture. Packed with wholesome ingredients and tossed in a tangy vinaigrette, it’s a dish that not only satisfies the palate but also nourishes the body. Whether enjoyed as a refreshing side or a hearty main course, this White Bean and Farro Salad is sure to become a staple in your culinary repertoire.”
- 1 cup cherry tomatoes halved
- 1 cup grapes halved
- 8 oz farro cooked and cooled
- 1/4 red onion dice
- 3 roasted baby bell peppers
- 1 avocado chopped
- 1 can white beans drained
- 2 persian cucumbers chopped
- 1 handful fresh dill chopped
- 2 tbsp fresh mint chopped
- 3 tbsp vegan yogurt
- 1 lemon squeezed
- 1 tbsp date syru
- salt and pepper
Directions:
- Prepare the farro as directed on the package, drain, rinse with cold water, and then thoroughly drain for salad.
- To roast peppers, place them whole on a sheet pan and bake for five minutes at 400 degrees. Put away to cool. Remove the seeds and cut into little pieces.* To make the dressing, thoroughly combine the yoghurt, lemon, date syrup, and a little amount of salt and pepper.* Combine the cabbage, tomatoes, grapes, onion, cucumbers, beans, farro, avocado, and dill in a large mixing dish.
- Check for salt and add more if necessary.