- Calories 510
- Fat 20g (sat 0g)
- Cholesterol 25mg
- Fiber 10g
- Protein 21g
- Carbohydrate 65g
- Sodium 1,066mg
- Sugar 4g
White Bean and Farro Salad
Jennifer Causey
You’ll be amazed at how quickly this weeknight meal comes together. As the farro cooks, you’ll slice a shallot, crumble some feta, and chop a bit of dill. As soon as the grain is tender, you’ll be ready to assemble. To shave off even more time, look for quick-cooking farro at the grocery store. Though this dish is satisfying on its own thanks to the hearty whole grain and protein-packed cannellini beans, it would also be tasty topped with a cup or two of shredded rotisserie chicken, grilled shrimp, or roasted salmon. Leftovers make a great lunch, too—the flavors will continue to develop as it sits.
How to Make It
Step 1
Cook farro according to package directions. Drain and rinse under cool running water.
Step 2
Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.
Step 3
Add arugula and feta and toss to combine. Garnish with dill.
