Warm Farro And Cranberry Bean Salad Recipes

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WARM FARRO SALAD



Warm Farro Salad image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 0

Steps:

  • Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper.
  • Serves: 4 (side); Calories: 293; Total Fat: 9 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 47 grams; Sugar: 4 grams; Fiber: 10 grams; Cholesterol: 6 milligrams; Sodium: 689 milligrams

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

FRESH CRANBERRY BEAN SALAD



Fresh Cranberry Bean Salad image

Categories     Salad     Bean     Lemon     Fall     Summer     Gourmet

Yield Serves 4 as a side dish

Number Of Ingredients 6

1 1/2 pounds fresh cranberry or lima beans in pods
2 tablespoons salt
1/4 cup extra-virgin olive oil
1 to 2 tablespoons fresh lemon juice, or to taste
2 tablespoons chopped fresh parsley or basil leaves
ground black pepper

Steps:

  • Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

HEALTHY WARM FARRO SALAD



Healthy Warm Farro Salad image

The is a quick and delicious side that my kids love! This salad can be served warm or cold. It is great as a packed lunch too!

Provided by Cris

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
salt and ground black pepper to taste
2 cups chicken broth
1 cup farro
2 cups chopped kale
½ cup crumbled reduced-fat feta cheese

Steps:

  • Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
  • Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
  • Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.4 g, Cholesterol 9.1 mg, Fat 5.6 g, Fiber 0.5 g, Protein 9 g, SaturatedFat 1.8 g, Sodium 630.6 mg, Sugar 0.4 g

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