Copyright: Bluebird Grain Farms
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
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.