Farro Salad Recipe

Here is our recipe for farro salad. It's a simple and easy recipe! My husband gets all credit for this. He's the one who developed this recipe. I just help prepare it.

Ingredients

Start out by making the dressing. Two tablespoons of olive oil, two tablespoons of red wine vinegar and two teaspoons dijon mustard. I put the ingredients in a glass jar with a lid and shake, then set it aside in the refrigerator.

Dressing

In a medium saucepan, combine two cups of water with 150 grams of Farro. Bring to a boil over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 teaspoon salt and simmer until the farro is tender, about 10 minutes. Drain well and transfer to a large bowl and let cool.

Farro

In medium pot, bring water to a boil over high heat. Add 1/2 pound green beans and stir. Cook for two minutes. Transfer the cooked green beans to a bowl of ice water and let cool for two mixtures. Drain the green beans.

Green Bean

Chop 1 bell pepper. Your choice on the color. We used two peppers for the pictures.  Chop 1 bunch green onions.

Peppers and Green Onions

Rinse and drain 15 ounce can of Kidney Beans

Kidney Beans

Mix all the ingredients in a bowl. Chill for at least an hour.

Farro Salad

I like to eat this salad just like it is. My husband likes to add feta cheese to his.

Optional: Feta Cheese

Farro Salad

Ingredients

150 g        Farro

1 tsp         Salt

1/2lb        Green Beans, cut into 1 to 2-inch pieces

1               Red Bell Pepper, diced

1 bunch     Green Onion

15 oz can   Kidney Beans

2 Tbl          Red Wine Vinegar

2 Tbl          Olive Oil, Extra-Virgin

2 tsp          Dijon Mustard

½ tsp          Black Pepper, freshly ground

Optional

Feta Cheese, crumbled

Parmesan Cheese, grated

Directions

In a medium saucepan, combine 2 cups of water with the Farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 tsp salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Meanwhile, bring a medium pot water to a boil over high heat. Add the Green Beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.

Once the farro has cooled add the Green Beans, Red Pepper and Green Onion. Stir to combine. In a small bowl mix together the Red Wine Vinegar, Olive Oil, Mustard and the Black Pepper.  Whisk thoroughly. Pour over the farro salad and toss to combine.  Chill several hours before serving.