RAINBOW FARRO SALAD with Tahini Dressing | Vegetarian Summer | Umami

Ingredients

• 1½ cups cooked farro or other short grain
• 1½ cups finely chopped broccoli florets
• ½ red bell pepper, thinly sliced
• ½ yellow or orange bell pepper, thinly sliced 1 cup finely shredded red cabbage
• 2 cups cooked white beans
• 2 tablespoons tahini
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil, broth, or water
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon freshly ground nint