Vegan Farro Salad with Sugar Snap Peas and White Beans
Ingredients
- 12 ounces sugar snap peas , strings removed, cut into 1-inch lengths
- Salt and pepper
- 1½ cups whole farro
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 1 (15-ounce) can cannellini beans , rinsed
- 6 ounces cherry tomatoes , halved
- ⅓ cup chopped pitted kalamata olives
- 2 tablespoons chopped fresh dill
Instructions
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