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Farro Bean Salad

Heart Healthy Farro Bean Salad Recipe

               
Farro Bean Salad
Our hearty grain salad puts fresh, zesty herbs on full display. Chopped mint and parsley meet lemony white beans and peppery broth in this heart-healthy recipe.
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Ingredients
Recipe yields 8 servings
1 1/4 cups uncooked farro, rinsed and drained
2 1/2 cups vegetable broth
1 bay leaf
1/4 tsp salt
1/2 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 Tbsp olive oil
1/4 tsp black pepper
2 carrots, thinly sliced
1 celery stalk, chopped
1 can (15 oz) white beans, rinsed and drained
2 kale leaves, finely chopped
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Directions
Step 1

In a medium saucepan, combine farro and vegetable broth; bring to a boil. Add bay leaf and 1/8 teaspoon of the salt. Cover, reduce heat, and simmer for 30 minutes, or until the farro is tender and liquid is absorbed. Remove the bay leaf.

Step 2

In a large bowl, combine cooked farro and the remaining ingredients, including the remaining 1/8 teaspoon of salt. Stir well. Cover and refrigerate for at least 2 hours. Serve chilled.

Time: 45 minutes
Servings: 8
Calories: 197
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:197
total fat:4g
sat fat:0g
cholesterol:0mg
sodium:286mg
total carb:32g
fibers:5g
proteins:8g

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Heart Healthy Farro Bean Salad Recipe
Ingredients
Recipe yields 8 servings
1 1/4 cups uncooked farro, rinsed and drained
2 1/2 cups vegetable broth
1 bay leaf
1/4 tsp salt
1/2 cup chopped fresh mint
1/3 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 Tbsp olive oil
1/4 tsp black pepper
2 carrots, thinly sliced
1 celery stalk, chopped
1 can (15 oz) white beans, rinsed and drained
2 kale leaves, finely chopped
Directions
Step 1

In a medium saucepan, combine farro and vegetable broth; bring to a boil. Add bay leaf and 1/8 teaspoon of the salt. Cover, reduce heat, and simmer for 30 minutes, or until the farro is tender and liquid is absorbed. Remove the bay leaf.

Step 2

In a large bowl, combine cooked farro and the remaining ingredients, including the remaining 1/8 teaspoon of salt. Stir well. Cover and refrigerate for at least 2 hours. Serve chilled.

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