Lemony Farro And Bean Salad

This article features a recipe for a lemony farro and bean salad from Linda Tyler's cookbook. The salad is high in fiber and protein, made with green beans, farro, kidney beans, and black beans. Farro, a whole wheat grain with a chewy texture, adds filling to the dish that is reminiscent of a classic three-bean salad. The lemony dressing, made with lemon juice, tahini, water, dill, Dijon mustard, salt, and black pepper, gives the salad a sharp, fresh flavor.

The salad is not only nutritious but also anti-inflammatory, thanks to ingredients like beans, whole grains, lemon, dill, and tahini. It can be served cold or at room temperature for lunch, as a side dish, or as a meal prep option. Letting it sit for one to two hours before serving allows the flavors to settle, and it can be kept in the fridge for four to five days.