Roasted Carrot, Heirloom Bean and Farro Salad Recipe

Name: Roasted Carrot, Heirloom Bean and Farro Salad Recipe
Ingredients: 1 cup pearled farro; 5 tablespoons olive oil, plus more for drizzling; 1 teaspoon Rancho Gordo Oregano Indio; 2 pounds thin carrots, scrubbed (or halved or quartered lengthwise if they’re fat); 6 to 10 cloves garlic, peeled and smashed; Salt; pepper; 10 sprigs fresh thyme; 1/4 cup fresh flat-leaf parsley; 1 small red bell pepper, diced (optional); 1 1/2 to 2 cups cooked, drained Rancho Gordo heirloom beans such as Royal Corona, Cassoulet, Baby Green Lima, or Christmas Lima

www.ranchogordo.com

This vegetarian salad recipe uses our Rancho Gordo heirloom Royal Corona or Cassoulet Beans and Oregano Indio, farro and fresh carrots

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

1 cup pearled farro
5 tablespoons olive oil, plus more for drizzling
1 teaspoon Rancho Gordo Oregano Indio
2 pounds thin carrots, scrubbed (or halved or quartered lengthwise if they’re fat)
6 to 10 cloves garlic, peeled and smashed
Salt
pepper
10 sprigs fresh thyme
1/4 cup fresh flat-leaf parsley
1 small red bell pepper, diced (optional)
1 1/2 to 2 cups cooked, drained Rancho Gordo heirloom beans such as Royal Corona, Cassoulet, Baby Green Lima, or Christmas Lima