Vegan Farro Salad with Sugar Snap Peas and White Beans | America's Test Kitchen
We've developed recipes for farro as a warm side dish or cooked risotto-style for a comforting supper, but we wanted to give it a new spin and use it as the base of a hearty, fresh salad.
Keywords
- Grains
- Vegetables
- Vegan
- Salads
- Beans
- Main Courses
Ingredients
- 12 ounces sugar snap peas , strings removed, cut into 1-inch lengths
- Salt and pepper
- 1½ cups whole farro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 1 (15-ounce) can cannellini beans , rinsed
- 6 ounces cherry tomatoes , halved
- ⅓ cup chopped pitted kalamata olives
- 2 tablespoons chopped fresh dill
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