Green Bean and Farro Salad
Ingredients
-
1
lb
green beans, trimmed
-
1
tsp
Diamond Crystal or ½ tsp. Morton kosher salt
-
1¼
cups
semi-pearled farro
-
1
clove
garlic, finely grated
-
⅔
cup
sliced hot cherry peppers, finely chopped
-
½
cup
extra-virgin olive oil
-
⅓
cup
white wine vinegar
-
1
Tbsp
honey
-
to taste
freshly ground pepper
-
1
15-oz. can
white beans, rinsed
-
8
oz
bocconcini cheese, torn into bite-size pieces
-
½
oz
Parmesan, finely grated (about ¼ cup)
Instructions
- Cook green beans in boiling salted water for about 2 minutes until bright green, then shock in ice water.
- In the same pot, cook semi-pearled farro in boiling water until tender, about 30–35 minutes, then drain.
- Whisk together garlic, hot cherry peppers, olive oil, white wine vinegar, honey, and kosher salt in a bowl; season with pepper.
- Pat green beans dry, place in a resealable bag, and smash lightly. Add vinaigrette and white beans, then massage to coat and let sit at room temperature for at least 1 hour or chill for up to 12 hours.
- In a large bowl, combine the green bean mixture, farro, bocconcini cheese, and Parmesan.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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