Saturday, June 22, 2013

Farro and Native Bean Salad

1 cup farro
1/2 cup native bean, like tepary or anasazi
sun dried tomatoes
red onion
olive oil
juice of 1 orange
balsamic vinegar

Soak the beans and farro, separately, overnight.  Cook the beans till done, but not mushy ( about 45 minutes).  Cook the farro about 30-40 minutes.  Drain.  Cool.

Dice up the veggies ( you can certainly play with the choices here).

Mix the farro and the beans and the veggies.

Whisk olive oil, juice and vinegar.  Gently fold into the farro and beans and keep in refrigerator.