I love a good cold bean salad- especially one that you can make ahead of time and eat for a few days. This salad is perfect for that- it’s a great blend of interesting and diverse textures that keep it interesting. Farro, a newly popular, but ancient grain is such a nice contrast to the crispy apple, the soft beans, and the spicy cilantro. Stop by The Corner to gather all of your Fresh, Organic ingredients, and enjoy this salad for dinner, lunch, and maybe even lunch the next day !
Cook + Prep time: 25 mins. Serves 4. Pearled farro has the outer husk already removed to reduce cook time. Substitute farro with barley if needed. Use canned beans if you’re pressed for time!
You need:
Salad components:
◦About 2 cups cooked farro (1 cup uncooked)
◦1 cup cooked black beans
◦1 cup cooked cannellini beans
◦5-6 radishes sliced paper-thin
◦1 avocado sliced into 1/2 inch cubes
◦1/2 apple sliced into small triangles or matchsticks
◦Salt and cracked black pepper
◦Juice from half a lemon
◦Several few sprigs of fresh cilantro
For the apple cilantro dressing:
◦3 Tbs rice vinegar
◦Juice from 1/2 a lemon
◦1/2 an apple
◦3 Tbs olive oil
◦Handful fresh cilantro
◦1/4 of a shallot
◦Pinch of salt and pepper
◦1 1/2 Tbs Greek yogurt (optional)
Directions
For the apple cilantro dressing:
1.Wash and chop half an apple into cubes (reserve other half for salad.) Add apple, lemon juice, olive oil, pinch of salt and pepper, cilantro, rice vinegar and shallot to food processor or blender. Pulse until smooth, adding a tiny drizzle of water and/or more olive oil to thin.
2.For an even creamier and less acidic flavor, add in Greek yogurt and blend again until silky smooth. Place in fridge to chill.
For everything else:
1.Rinse farro and place in pot with at least 3 cups of salted water. Bring to low boil and cook until grains are al dente or chewy (about 15-20 minutes). Drain out excess water and rinse in cold water. Place in fridge to chill.
2.Slice half an apple into small triangles or matchsticks, place in a bowl and toss in lemon juice. Cut avocado into 1/2 inch cubes. Slice radishes paper thin. Wash and pluck several leaves of cilantro from stems.
3.Place grains, beans and the above in a bowl and toss with salt and pepper. Pour dressing over and toss again. Add any additional salt and pepper.
from honestfare.com
