Serves 6-8

Copyright: Bluebird Grain Farms

Ingredients

3 cups Cannellini beans (2 15 oz cans)

1 cup cooked Bluebird Whole Grain Emmer Farro

1/2 cup red onion, finely diced

⅓ cup olive oil

Juice of 2 medium lemons 

Grated zest of 1 medium lemon

2 cloves of garlic, finely minced

1 cup of flat leafed parsley leaves, chopped

¼ cup fresh oregano leaves, finely chopped

1 teaspoon salt plus more to taste

Coarsely ground pepper to taste

Method

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.