White Bean and Farro Salad
This White Bean and Farro Salad is perfect for summer. It is chock full of fresh veggies plus it has an herby oil-free yogurt dressing. The mint and dill really give this recipe a fresh zing. The combo of white beans and farro make this salad recipe filling and hearty enough for a meal. This summer salad is perfect to use up all those garden tomatoes, cucumbers and herbs.
Ingredients
- 8 oz farro cooked and cooled
- 2 cups cabbage shredded
- 1 cup cherry tomatoes halved
- 1 cup grapes halved
- ¼ red onion diced
- 3 roasted baby bell peppers
- 1 avocado chopped
- 1 can white beans drained
- 2 persian cucumbers chopped
- 1 handful fresh dill chopped
- 2 tbsp fresh mint chopped
- 3 tbsp vegan yogurt
- 1 lemon squeezed
- 1 tbsp date syrup
- salt and pepper
Instructions
- Cook farro according to package, drain, rinse with cold water and let drain well for salad.
- Roast peppers by adding to a sheet pan whole and cooking at 400 degrees for !5 minutes. Set aside to cool. Deseed and chop into small pieces.
- Make dressing by combining yogurt, lemon, date syrup, a pinch of salt and pepper and mixing well.
- To a large mixing bowl, add cabbage, tomatoes, grapes, onion, cucumbers, beans, farro, avocado, dill and mint and peppers. Pour the dressing over the salad and mix well making sure it is all coated well.
- Taste for salt and add if needed.
Nutrition
Calories: 451kcalCarbohydrates: 85gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 1126mgFiber: 19gSugar: 15gVitamin A: 1146IUVitamin C: 72mgCalcium: 142mgIron: 5mg
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