White Bean and Farro Salad
The original recipe is from Real Simple Magazine. I added sliced radishes and felt it needed a little more so added some balsamic glaze on top as well. I also switched up how the salad is made. The prep time below includes the time you want the salad to sit with the dressing so the flavors meld together. Don't skip this part. Cook time is for the farro.
Servings: 4
Ingredients
- 1/2 cup farro or brown rice
- 1 (15 oz) can cannellini beans drained and rinsed
- 5 to 6 cups or handfuls baby arugula + assortment spring green mix
- 1/2 cup raw radishes thinly sliced
- 1 small shallot thinly sliced
- 1/4 cup olive oil extra virgin
- 1/4 cup apple cider vinegar
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 cup feta cheese crumbled
- 3 tablespoons fresh dill finely chopped
- balsamic glaze for garnish
Instructions
- Cook the farro (or brown rice) according to package directions. Set aside.
- Using a large mixing bowl or large shallow dish, toss together the cooked, slightly cooled farro or brown rice, beans, baby arugula + assortment spring green mix, radishes, shallots, oil, vinegar, salt, and pepper in a large bowl. Let stand for 10 to 15 minutes.
- Add the crumbled feta cheese and toss together to combine. Garnish with the dill and some balsamic glaze. Serve and enjoy!