Summer Farro Salad with Cannellini Beans
A light and fresh bean salad with farro and arugula brightened up with lemon and cherry peppers. This summer farro salad is great to put out on the table when serving a group in the summer.
Servings: 6 servings
Calories: 292kcal
Cost: $15
Equipment
- 1 small pot
- 1 large bowl
- 1 Small bowl
Ingredients
- 2 cans cannellini beans
- ½ cup farro
- ¼ cup parsley, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup roasted red pepper, chopped
- ½ cup artichoke hearts, chopped
- 1 tablespoon hot cherry peppers
- 2 handfuls arugula
- ⅓ cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a small pot of water to a boil. Add a pinch of salt. Add the farro to the pot and lower the heat to medium high. Leave the water at rolling boil for 30 minutes. Drain the farro and store in the fridge to cool.
- Drain and rinse the cannellini beans. Combine the beans, shallots, parsley, and garlic.
- In a small bowl, combine the olive oil, red wine vinegar, lemon juice, and salt.
- Add the roasted red peppers, artichoke hearts, and oil mixture to the large bowl. Combine well and then stir in the arugula, farro, and hot cherry peppers.
- Serve immediately or store in the fridge and serve chilled.
Notes
1. You can substitute white northern beans for cannellini beans.
2. If you don't want it to be spicy at all, leave out the cherry peppers.
Nutrition
Calories: 292kcal | Carbohydrates: 39g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1255mg | Potassium: 127mg | Fiber: 11g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 4mg