epicurious3.0
Green Bean and Farro Salad
Zippy, crunchy, good at any temperature, and sturdy enough to make ahead and store in the fridge until the time is right—this is picnic salad.
👥 4 Servings⏱️ Prep & Cook: 1h 45m👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Cook 1 lb. green beans, trimmed, in a large pot of boiling salted water until bright green, about ⏱️ 2 minutes. Using a slotted spoon or spider, transfer to a bowl of ice water to shock.
. green beans, trimmed1 lb
2
Cook 1¼ cups semi-pearled farro in same pot of boiling water until tender, 30–⏱️ 35 minutes. Drain and set aside.
¼ cups semi-pearled farro1
3
Meanwhile, whisk together 1 garlic clove, finely grated, ⅔ cup sliced hot cherry peppers, finely chopped, ½ cup extra-virgin olive oil, ⅓ cup white wine vinegar, 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; season vinaigrette generously with freshly ground pepper.
. honey1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tspFreshly ground pepper
4
Pat green beans dry with paper towels and transfer to a large resealable plastic bag. Seal and, using a rolling pin, smash beans to break apart. Add vinaigrette and one 15-oz. can white beans, rinsed. Smoosh around with your hands to coat. Let sit, massaging occasionally, at room temperature at least ⏱️ 1 hour, or chill up to ⏱️ 12 hours.
15-oz. can white beans, rinsed1
5
Toss green bean mixture along with any dressing left in bag, farro, and 8 oz. bocconcini cheese, torn into bite-size pieces, and ½ oz. Parmesan, finely grated (about ¼ cup), in a large bowl to combine.
. bocconcini cheese, torn into bite-size pieces8 oz
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