This snap pea, butter bean & farro summer salad with a lemon, olive oil and Dijon dressing is perfect recipe to make for a summer dinner party or BBQ, or even to meal prep for the week as healthy lunches. The salad is loaded with veggies (red onion, cucumber, snap peas, red pepper, cabbage, and greens) which are totally customizable! Grab the full recipe below.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4-6
Ingredients
- 2/3 cup farro (or other grain)
- 1/2 red onion
- 1/2 large cucumber
- Large handful of snap peas
- 1 red pepper
- 1 cup shredded cabbage
- 3 large kale leaves (approx)
- Half bunch of dill
- Half bunch of cilantro or parsley
- 1 can of butter beans (400mL, 13.5 fl oz)
Lemon Olive Oil Dressing
- 1/3 cup olive oil
- 1ย lemon (about 2-3 tbsp lemon juice)
- 1 tbspย Dijon mustard
- 1 tspย maple syrup
- 1-2 clovesย of garlic
- Salt to taste
Equipment
- Large salad bowl
- Small pot
Instructions
- Cook farro according to package directions (usually adding water and boiling for about 30 minutes).
- Finely the red onion and red pepper, slice the cucumber into half moons, roughly chop the snap peas, and shred/chop the cabbage. Wash the greens (kale or spinach, dill and cilantro or parsley) and roughly chop them. Add everything to a large salad bowl. Drain and rinse the butter beans and add them too.
- Prepare the dressing by mixing together olive oil, lemon juice, minced garlic, Dijon mustard, maple syrup and a pinch of salt.
- Once the farro is done, drain and add to the bowl alongside the veggies and beans. Top with the dressing, toss well and enjoy! It stores well for leftovers, and can either be enjoyed on its own or as a side (I made some seitan sausages and crispy potatoes with mine!).
Notes
*Other beans, such as cannellini or chickpeas, would work well here! Additionally, other grains could be used (quinoa, orzo, etc.).
