A vibrant White Bean, Edamame & Farro Salad with Lemon Garlic Vinaigrette, perfect for meal prep or entertaining. Nutritious and delicious!
Today, we’re featuring a refreshing and nutritious salad that’s perfect for any occasion.
This White Bean, Edamame, and Farro Salad is a delightful blend of crunchy vegetables, creamy cheese, and hearty grains, all tossed in a zesty Lemon Garlic Vinaigrette.
Not only is it a feast for the eyes with its vibrant colors, but it’s also packed with protein and fiber to keep you satisfied.
Whether you’re prepping for a busy week or serving a crowd, this salad is sure to be a hit!
Ingredients
- 2 15oz cans white beans, drained and rinsed (we used navy beans)
- 2 cups shelled edamame, cooked and cooled
- 2 cups cooked farro (~1 cup uncooked)
- 1 cup marinated artichokes, finely chopped
- 1 cup celery, finely diced
- 3 tbsp capers (optional)
- 1/2 cup toasted pine nuts
- 3/4 cup crumbled feta cheese
- 1/4 cup scallions, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
Vinaigrette
- 3 oz (a little over 1/3 cup) olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp lemon zest
- 1 tsp Dijon mustard
- 1 large clove garlic, grated (or 1 tsp garlic powder)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Step 1: Cook the Farro and Edamame
Start by preparing the farro and edamame.
Cook the farro according to the package directions, which usually involves simmering it in water until tender.
Once cooked, let it cool completely.
For the edamame, you can either steam or boil them according to the package instructions.
After cooking, ensure they are cooled down before adding them to the salad.
This prevents the other ingredients from wilting.
Step 2: Make the Vinaigrette
In a small bowl, whisk together the vinaigrette ingredients.
Combine the olive oil, lemon juice, lemon zest, Dijon mustard, and grated garlic.
Add in the kosher salt, black pepper, and dried oregano.
Continue whisking until the mixture is well blended and emulsified.
This vinaigrette will provide a tangy, garlicky flavor that perfectly complements the hearty ingredients in your salad.
Step 3: Prepare the Salad Ingredients
While the farro and edamame are cooling, you can prepare the remaining salad ingredients.
Chop the marinated artichokes, dice the celery, and finely chop the scallions, parsley, and dill.
If using capers, rinse them under cold water and set aside.
Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, taking care not to burn them.
Step 4: Combine Everything
In a large bowl, combine the cooked and cooled farro, edamame, chopped artichokes, diced celery, and optional capers.
Add the toasted pine nuts, crumbled feta cheese, chopped scallions, parsley, and dill.
Drizzle the Lemon Garlic Vinaigrette over the mixture and toss gently.
Ensure that all the ingredients are evenly coated with the dressing.
This step is crucial for achieving the best flavor.
Step 5: Serve and Store
You can serve this salad immediately or let it chill in the refrigerator for at least 30 minutes.
The flavors will continue to meld as it sits.
If storing, keep the salad in an airtight container in the refrigerator, where it will stay fresh for up to 5 days.
This makes it an excellent option for meal prep or making ahead for gatherings.
Additional Tips and Notes
- For a vegan version, simply omit the feta cheese or substitute it with a plant-based cheese.
- Feel free to customize the salad with your favorite ingredients. Roasted red peppers, olives, or cucumbers can be great additions.
- If you prefer a more intense garlic flavor, use fresh grated garlic in the vinaigrette instead of garlic powder.