Bean and Celery Salad

A hearty, protein-packed salad with white beans, edamame, farro, and a bright lemon vinaigrette.

Ingredients

Salad

• 2 (15oz) cans white beans, drained and rinsed (navy beans work well)
• 2 cups shelled edamame, cooked and cooled
• 2 cups cooked farro (about 1 cup uncooked)
• 1 cup marinated artichokes, finely chopped
• 1 cup celery, finely diced
• 3 tablespoons capers (optional)
• 1/2 cup toasted pine nuts
• 3/4 cup crumbled feta cheese
• 1/4 cup scallions, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped

Lemon Vinaigrette

• 3 oz (a little over 1/3 cup) olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon dijon mustard
• 1 large clove garlic, grated (or 1 tsp garlic powder)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano

Instructions

• Cook (1 cup dry) farro and (2 cups) edamame according to package directions and let cool.

• Make the vinaigrette: Whisk together (1/3 cup) olive oil, (1/4 cup) lemon juice, (2 teaspoons) lemon zest, (1 teaspoon) dijon mustard, (1 clove) grated garlic, (1 1/2 teaspoons) kosher salt, (1/2 teaspoon) black pepper, and (1 teaspoon) dried oregano.

• In a large bowl, combine (2 cans) drained white beans, cooked edamame, cooked farro, (1 cup) chopped artichokes, (1 cup) diced celery, (3 tablespoons) capers if using, (1/2 cup) toasted pine nuts, (3/4 cup) crumbled feta, (1/4 cup) chopped scallions, (1/4 cup) chopped parsley, and (2 tablespoons) chopped dill.

• Pour the vinaigrette over the salad and toss until well coated.

• Enjoy right away or refrigerate for up to 5 days.

Notes

• The salad keeps well and flavors develop over time
• Can be made vegan by omitting feta or using a vegan alternative
• Farro can be substituted with quinoa or other grains