Page 118 - 28_Days_of_Clean_Eating.sanet.cd

Three-Bean Farro Salad

Vegetarian
This tangy bean salad is the perfect lunch, packed with healthy
fiber and protein to get you through your day. Farro is an ancient
super-grain that has a nutty flavor and is a good source of iron in
addition to fiber and protein. It is easy to digest and a delicious
alternative to brown rice.
On-the-Go Tip: This salad can be made ahead as a take-along
lunch, as the flavors actually improve over time. Make it the night
before and store in an airtight container.

1 cup farro 2 cups coarsely chopped
1 (15-ounce) can kidney beans, cooked green beans
drained and rinsed ¼ cup finely chopped red onion
1 (15.5-ounce) can chickpeas, ¼ cup crumbled feta cheese
drained and rinsed ½ cup Mustard-Thyme
Vinaigrette (page 303)
1. Cook the farro according to the package directions; rinse with
cold water.
2. Combine the farro, kidney beans, chickpeas, green beans, red
onion, and feta cheese in a medium bowl.
3. Pour the dressing over the farro mixture, tossing to coat.
4. Serve at room temperature.
Serves 4. Prep time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes.

Per serving: Calories: 998 Fat: 11g Saturated Fat: 2.3g Protein: 54.8g
Carbohydrates: 177g Fiber: 42.6g

Lunch 117