Beans + Farro Salad

White Bean, Edamame & Farro Salad with Lemon Garlic Vinaigrette for Episode 4 of Spoon Salads! 🥄🥗 This is my perfect lunch salad: it’s filling, packed with flavor, and doesn’t get soggy even after several days in the fridge. It’s packed with white beans, edamame, farro, celery, artichokes, capers, feta, toasted pine nuts, scallions, dill and parsley. You can add in a protein if you want but it’s pretty filling on its own! The vinaigrette is super simple but extra lemony and garlicky. If you don’t love fresh garlic in a salad, use 1 tsp garlic powder instead! Bookmark the RECIPE below 👇 or head to the link in our bio for a printable version on our website 👆 If you want to receive our recipes via email, sign up via the link in our bio or send us a dm with your email address! White Bean, Edamame & Farro Salad with Lemon Garlic Vinaigrette (6 servings) Salad: 2 15oz cans white beans, drained and rinsed (we used navy beans) 2 cups shelled edamame, cooked and cooled 2 cups cooked farro (~1 cup uncooked) 1 cup marinated artichokes, finely chopped 1 cup celery, finely diced 3 tbsp capers (optional) 1/2 cup toasted pine nuts 3/4 cup crumbled feta cheese 1/4 cup scallions, finely chopped 1/4 cup fresh parsley, finely chopped 2 tbsp fresh dill, finely chopped Vinaigrette: 3 oz (a little over 1/3 cup) olive oil 1/4 cup freshly squeezed lemon juice 2 tsp lemon zest 1 tsp dijon mustard 1 large clove garlic, grated (or 1 tsp garlic powder) 1 1/2 tsp kosher salt 1/2 tsp black pepper 1 tsp dried oregano Cook farro and edamame according to package directions and let cool. Whisk together all vinaigrette ingredients. Add everything to a large bowl and toss until well coated. Enjoy right away or refrigerate for up to 5 days. P.S. We have a slightly different version of this recipe on our website without farro and celery, link in bio! I noted the changes for this version in the NOTES section below the recipe on our site.

Great

% Daily Values based on a 2,000 calorie diet