Ingredients
- 3 cups Cannellini beans (2 15 ounce cans)
- 1 cup Bluebird Emmer Farro cooked
- 1/2 cup red onion finely diced
- 1/3 cup olive oil
- 2 medium lemons juiced
- 1 medium lemon zested
- 2 cloves garlic finely minced
- 1 cup flat leaf parsley chopped
- 1/4 cup fresh oregano leaves finely chopped
- 1 teaspoon salt plus more to taste
- black pepper coursely ground, to taste
Methods
- Strain and rinse Cannellini beans.
- Mix beans, farro, and onion together.
- Juice lemons and pour the juice into a small bowl.
- Whisk into the lemon juice: zest, olive oil, minced garlic, fresh oregano, salt and pepper.
- Pour lemon and herb mixture over beans and farro, add parsley and incorporate thoroughly.
- Chill a minimum of 2 hours before serving, mixing intermittently to make sure the lemon-olive oil dressing is fully distributed throughout the salad.
- Salt and pepper to taste. Serve chilled.
