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.