This hearty bean and ancient grain salad is a simplified version of Mollie Katzen’s recipe featured in The Heart of the Plate cookbook. It can be a satisfying main dish on its own, or served as an interesting side dish. I love the nutty taste and chewy texture of farro, and the Tuscan white beans add a touch of creaminess.
Cannellini beans and farro are both relatively low in calories, and high in protein and fibre. Please note that farro is a type of wheat, and therefore not gluten-free. You could substitute the farro with quinoa for a gluten-free version. You can cook the beans from scratch, but for ease of preparation I use canned/cooked beans.
Cannellini Bean and Farro Salad
A healthy and hearty bean and ancient grain salad
Servings: 6 servings
Ingredients
- 2 cans (15 oz each) cannellini beans (cooked), rinsed and drained
- 1½ cup farro
- 2 cups onion, diced (I usually use white ones, for mildness)
- 2 tbsp olive oil (plus extra for drizzling)
- ½ tsp dried sage
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- ½ tsp coarse sea salt
- 2 garlic cloves, minced
- 1½ tsp fresh lemon juice
- 2 cups cherry tomatoes (halved)
Instructions
- Fill a medium-large saucepan with water and bring to a boil. Add farro. Cook over medium heat, uncovered, at a gentle boil for 20-25 minutes. It should be chewy-tender. Drain, put aside.
- In a large skillet, heat olive oil on medium heat. Add onion and cook for 2 minutes. Add dried herbs, crushed red pepper and salt, cook for another 5 minutes. Reduce heat to medium-low, add minced garlic. Cover skillet, cook for another 15 minutes, stirring often, until onion is very soft.
- Turn heat to low. Add farro and drained beans, gently mix. Add lemon juice. Season with salt and pepper to taste. Remove from heat. Add tomatoes. Drizzle with extra olive oil if desired. Serve hot, at room temperature, or cold.
