Tuscan White Bean and Farro Salad
Nutty Italian farro paired with creamy cannellini beans, sun-dried tomatoes, and shaved Parmesan in a balsamic basil vinaigrette.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Egg-Free
- High-Fiber
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- healthy
- comfort food
- savory
- fresh
- classic
- quick
- tangy
Ingredients
- 1 cup pearled farro (uncooked)
- 3 cup water
- 1 can cannellini beans (15 oz can, rinsed and drained)
- 0.5 cup sun-dried tomatoes (oil-packed, chopped)
- 2 cup baby arugula
- 0.5 cup Parmesan cheese (shaved)
- 3 tablespoon olive oil (extra virgin)
- 2 tablespoon balsamic vinegar
- 0.25 cup fresh basil (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Combine 1 cup uncooked pearled farro and 3 cups water in a medium saucepan, bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until tender with a slight chew.
- Drain any remaining water from the farro and allow it to cool for 5 minutes.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large mixing bowl, combine the cooked farro, 1 can drained cannellini beans, 1/2 cup chopped sun-dried tomatoes, 2 cups baby arugula, 1/4 cup chopped fresh basil, and 1/2 cup shaved Parmesan cheese.
- Drizzle the vinaigrette over the salad and toss well until evenly distributed.
Notes
Farro holds up well in dressing for up to 4 days without softening or losing its satisfying chew.
Nutrition (per serving)
- Calories: 390
- Protein: 15 g
- Carbohydrates: 52 g
- Fat: 15 g
- Fiber: 9 g
- Sodium: 580 mg
- Saturated Fat: 3.8 g
- Sugar: 5 g
- Cholesterol: 11 mg