This hearty green bean farro salad recipe includes tangy feta cheese and a simple oil and vinegar dressing for a good and good for you side dish!
This is one of what I call those “stare into the fridge” recipes, wherein I stare into the fridge at my various bits and pieces of leftovers waiting for inspiration to strike.
We have a strict No Ingredient Left Behind Rule in our house, and in this case, I had a pile of green beans and a hunk of feta cheese left over from another recipe. And all of the sudden it hit me.
What is Farro?
Farro is a delightful whole grain, kind of like barley. It’s packed with protein and fiber, and has a delectable, chewy texture and a nutty flavor. You can swap in farro for pretty much any recipe that calls for barley…and vice versa!
You can usually find farro right next to the rice and the barley in your friendly neighborhood grocery store. I highly recommend having some on hand at all times!
So I thought about it. What if I cooked up some farro and steamed up the green beans, and tossed them together with a little olive oil and balsamic vinegar, and a crumbling of that salty creamy feta?
Yes to the yes…let’s make it!
Ingredients you need to make Green bean farro salad!
Here’s How To Make Green Bean Farro Salad!
STEP 1: Bring a pot of water to a boil and add two cups of trimmed green beans. Simmer for three minutes until they are crisp-tender, then pour them into a strainer and run them under cool water so they stop cooking.
STEP 2: Bring 3 cups of water to a boil (you can use the same pot!) and add a cup of farro and a pinch of salt. Cover the pot, reduce to a simmer and cook for 30 minutes or until farro is tender, adding a little more water if it needs it (I like to start checking it after 20 minutes or so). Drain.
STEP 3: Pop the green beans and farro in a mixing bowl. Add a tablespoon of balsamic vinegar and 3 tablespoons of olive oil and toss.
STEP 4: Taste and season with salt and pepper to your liking. Add 4 ounces of crumbled feta cheese and give one more gentle toss. Grind a little more pepper on top and serve either warm or at room temperature.
More tips for making green bean farro salad!
You can use barley, or even brown rice. But I really hope you find some farro – it’s the best!
100% yes! It’s the perfect salad to throw together on the weekend and have leftovers for busy weekday lunches, or to bring to a picnic.
No worries, I got you! Balsamic vinegar has a fair amount of sweetness to it, so take a tablespoon of red wine or apple cider vinegar, mix in a half teaspoon of sugar, and you have pretty good substitution!
Not only does this make a fantabulous green bean salad side dish, but you can turn it into a full-fledged main course by adding shredded cooked chicken, cooked shrimp, chunks of tofu, or whatever your favorite protein is.
Three cheers for leftovers inspiration! And farro!