White Bean And Farro Salad Recipe

This White Bean and Farro Salad is a hearty and nutritious dish that is perfect for a light lunch or a side dish. The combination of tender white beans, chewy farro, and fresh vegetables creates a satisfying and flavorful salad. The tangy lemon dressing adds a refreshing zing to the dish, while the herbs and spices provide a burst of flavor. This salad is not only delicious but also packed with protein, fiber, and vitamins, making it a healthy choice for any meal.

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45minstotal
45m.total
White Bean And Farro Salad
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Ingredients for White Bean And Farro Salad Recipe

  • 1/4 cup Farro
  • 1/4 can White Beans, Drained And Rinsed
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Cucumber, Diced
  • 0.06 cup Red Onion, Thinly Sliced
  • 0.06 cup Fresh Parsley, Chopped
  • 3/4 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 Clove Garlic, Minced
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper

Directions: White Bean And Farro Salad Recipe

Cooking Directions

  • STEP 1.Cook the farro according to the package instructions until tender.
  • STEP 2.In a large bowl, combine the cooked farro, white beans, cherry tomatoes, cucumber, red onion, and parsley.
  • STEP 3.In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the salad and toss to combine.
  • STEP 5.Let the salad sit for at least 30 minutes to allow the flavors to meld together.
  • STEP 6.Serve the salad chilled or at room temperature.
  • STEP 7.Garnish with additional parsley before serving, if desired.

Cooking Tips

  • You can cook the farro in advance and store it in the refrigerator until ready to use.
  • Feel free to add other vegetables or herbs to the salad, such as bell peppers, olives, or basil.
  • For added protein, you can also add grilled chicken or shrimp to the salad.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator.
  • Serve the salad as a main dish for a light lunch or as a side dish for grilled meats or fish.
  • You can also pack this salad for picnics or potlucks.
Nutrition
value
256
calories per serving
22 g Fat8 g Protein10 g Carbs3 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    8g
  • Carbs
    10g
  • Fiber
    3g

MacroNutrients

  • Carbs
    10g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    348mg
  • Iron
    2mg
  • Vitamin A
    46mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    141mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp