Vegan Farro Salad with Sugar Snap Peas and White Beans

Name: Vegan Farro Salad with Sugar Snap Peas and White Beans
Yield: Serves 4 to 6
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

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A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1¼ hours

Vegan Farro Salad with Sugar Snap Peas and White Beans

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Traditionally, farro is soaked overnight and then cooked gradually for more than an hour. Could we find a quicker, simpler method? Luckily, this was easy. After testing out a few cooking techniques, we learned that boiling the farro and the...

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