This salad combines farro, green beans, kidney beans, black beans, lemon, tahini, and dill. It is a high-fiber, high-protein dish with a three-bean salad feel and an oil-free dressing.
Ingredients
Dressing ingredients
- ⅓ cup freshly squeezed lemon juice
- 2 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons fresh dill chopped, or 2 teaspoons dried dill
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
Salad ingredients
- 3 cups trimmed and cut green beans steamed or boiled to your desired level of tenderness, then immediately drained and dunked into cold water for a few minutes, then drained again
- 2 cups cooked farro this will require about ¾ cup uncooked farro
- ⅓ cup red onion diced or thinly sliced
- 1 15-ounce can kidney beans or small red beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
Instructions
- Make the dressing: Whisk together the dressing ingredients in a bowl, jar, or measuring cup.
- Make the salad: Add the salad ingredients to a large bowl and toss until well incorporated. Toss about ⅔ cup of the dressing with the salad. Taste and adjust seasonings, adding more dressing as needed.
- This salad is ready to serve, or you can let it marinate for 1–2 hours for a deeper flavor (and less lemon dominance). Serve cold or at room temperature. The salad will last in the refrigerator for 4–5 days. It does not freeze well.