Mediterranean White Bean & Farro Salad

Ingredients

• 1 ½ cups Farro
• 1 can (15 oz) Cannellini Beans
• ½ cup Roasted Red Peppers
• 1 can (14 oz) Artichoke Hearts
• ¼ cup Kalamata Olives
• ½ whole English Cucumber
• ¼ whole Red Onion
• ¼ cup Fresh Parsley
• 2 tbsp Fresh Mint
• 3 tbsp Olive Oil
• 3 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 tsp Dried Oregano

Instructions

1. Cook farro according to package directions (usually 20–25 minutes in salted boiling water). Drain and let cool slightly.
2. Whisk together olive oil, lemon juice, Dijon mustard, oregano, and a pinch of salt to make the vinaigrette.
3. In a large bowl, combine farro, cannellini beans, roasted red peppers, artichoke hearts, olives, cucumber, and red onion.
4. Pour vinaigrette over the salad and toss to coat.
5. Fold in fresh parsley and mint. Serve at room temperature or slightly chilled.