This hearty-yet-refreshing salad is loaded with summery vegetables—green beans, bell peppers, and tomato—and laced with basil. I love it for lunch–sometimes with a sliced, hard-cooked egg and a plop of mayonnaise on top, and sometimes with bits of cooked chicken from last night’s dinner. Other times I have it straight out of the container, deliciously on its own.
Total time:0 Minutes
Makes about 4 cups
- 1 cup cut green beans (about 1/2-inch pieces)
- 3 tablespoons lemon juice (preferably Meyer lemon)
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, pressed through a garlic press or minced
- 2 cups cooked farro (see this post for how to cook grains)
- 1 cup diced red, yellow, or orange bell peppers
- 1 tomato, diced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
In a medium saucepan of boiling well-salted water (about 1 tablespoon of coarse kosher salt per quart), cook the green beans until crisp-tender, 2 to 3 minutes. Drain and set aside to cool slightly.
In a large bowl combine the lemon juice, olive oil, and garlic. Add the green beans, farro, bell peppers, tomato, and basil. Add salt and pepper to taste.
Serve room temperature or refrigerate until chilled before serving.