Tuscan Farro and Bean Salad
- 1 cup cooked cannellini beans (see page 110)
- 2 cups Simple Tuscan Farro (page 148)
- 1/4 cup finely diced red bell pepper
- 3 tablespoons pitted kalamata olives, rinsed and sliced thin
- 1 cup finely chopped and loosely packed fresh flat-leaf parsley
- 1 cup finely chopped and loosely packed fresh mint
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon sea salt
- 2 ounces organic feta cheese, crumbled (optional)
- Put the beans, farro, bell pepper, olives, parsley, mint, lemon zest, lemon juice, olive oil, and salt in a large bowl and stir until thoroughly combined.
- Chill for 1 hour.
- Before serving, do a FASS check.
- You may need to add another pinch of salt or a dash of lemon juice.
- Serve with the feta cheese sprinkled over the top.
- Play with the taste of this salad.
- If youre a tomato fan, add 1 cup of halved cherry tomatoes.
- If youd like some more crunch, add 1/4 cup of diced celery.
- Get creative and have fun!
- If you have trouble finding farro or dont have any on hand, brown rice or a wild rice blend makes a wonderful substitute.
- You can certainly substitute canned beans in this recipe.
- Use about half of a 15-ounce can and, as usual, drain and rinse, then refresh the beans with a spritz of fresh lemon juice and a pinch of sea salt.
- This is a particularly nice vegetarian dish that provides complete protein while also being high in fiber and low in fat.
- Because of the low fat and high fiber content, it would appeal to breast and prostate cancer patients.
- Store in an airtight container in the refrigerator for 5 to 7 days.
- (per serving)
- Calories: 255
- Total Fat: 11.1g (1.6g saturated, 7.9g monounsaturated)
- Carbohydrates: 32g
- Protein: 8g
- Fiber: 6g
- Sodium: 580mg
beans, simple, red bell pepper, olives, parsley, mint, lemon, freshly squeezed lemon juice, extravirgin olive oil, salt, feta cheese
Taken from www.epicurious.com/recipes/food/views/tuscan-farro-and-bean-salad-379231 (may not work)