Farro White Bean Salad with Lemon Vinaigrette

This hearty salad combines nutty farro and creamy white beans in a bright lemon vinaigrette.

Farro White Bean Salad with Lemon Vinaigrette

About This Recipe

Active time:20 minutes
Total time:40 minutes


  • 1 pound farro
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 2 cloves garlic, minced
  • 16 ounces spinach
  • 1/2 cup plus 1 tablespoon extra virgin olive oil
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup crumbled feta
  • 1 cup parsley, chopped
  • salt and pepper to taste


  1. 1

    In a large pot, bring 6 cups salted water to a boil. Add farro to water. Reduce to a simmer and cook, covered, until farro is tender but not mushy, about 30 minutes. Drain.

  2. 2

    While farro is cooking, heat one tablespoon of olive oil over medium high heat. Add garlic and saute until golden, about 30 seconds. Add spinach and cook until wilted, about 3 minutes.

  3. 3

    In a large bowl, combine farro and cannellini beans. Add spinach, garlic, and oil from the saute pan and stir to combine. Mix in feta.

  4. 4

    In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup lemon juice, and lemon zest.

  5. 5

    Pour vinaigrette over farro. Toss to coat. Stir in parsley and season with salt and pepper to taste.

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