this easy salad is drizzled with a homemade dressing that packs a bold punch. it comes together quickly, uses mostly pantry ingredients and is perfect for warmer weather.
I was scrounging around the other day trying to figure out what to make for lunch and just started pulling out ingredients I felt like could work well together.
I had white beans leftover from this white bean strawberry feta spinach salad, a bag of farro, a pint of cherry tomatoes, a head of broccoli and a red onion.
I pulled everything out and stared at it for a little while (as I often do when I’m waiting for inspiration) and in that time I considered two options: a grain salad (I also had some arugula on hand that I thought could go well) or some sort of italian-y baked farro dish.
While I contemplated, I grabbed my phone and had an alert from one of my favorite cooking apps and low and behold, they had a white bean salad recipe right there staring back at me!
The dressing sounded fantastic and I had enough of the required ingredients on hand to make it work so with that, I made a few tweaks, tossed it all together with some cooked farro and voila!
A meal using what I had on hand that no only tasted fantastic but was quick and easy to boot!
I immediately ate half for lunch then packed up the rest and threw it in the fridge knowing that as it all marinated together it would only get better!
If you don’t have farro, swap in any grain you want. No cannellini beans? Navy beans would work! Zucchini, mushrooms, any fresh veggies you have on hand can be utilized. Have fun with this and go forth and make it your own!
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white bean farro salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 –4 servings 1x
- Category: grain salad
Description
this easy salad is drizzled with a homemade dressing that packs a bold punch. it comes together quickly, uses mostly pantry ingredients and is perfect for warmer weather.
Ingredients
For the Dressing:
- ¼ cup + 1 tablespoon olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon spicy brown mustard
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¾ cup very thinly sliced red onion (about 1/2 a small onion)
- 1 large garlic clove, peeled & minced
For the Salad:
- 1 – 1 1/2 cups cooked farro
- 1 pint cherry tomatoes, washed & halved
- 1 – 1 1/2 cup cannellini beans, rinsed and drained
- For topping: shaved fresh parmesan cheese and minced fresh basil
Instructions
For the Dressing:
- In a large bowl, combine together olive oil, vinegar, mustard, salt & pepper and whisk well.
- Add onions and garlic and toss to combine. Set aside for 15-20 minutes to allow to marinate.
For the Salad:
- In a large bowl add all ingredients. Drizzle with dressing (as much ore as little as you’d like!) and toss to combine.
- Top with parmesan and basil
Notes
- Salad will keep in an airtight container in the fridge for up to 4 days. If desired, store the dressing separately adding just before serving.
Keywords: grain salad, farro, white beans, vegetarian, lunch
recipe from NYT Cooking with a few tweaks
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