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White Bean, Edamame & Farro Salad with Lemon Garlic Vinaigrette
Ingredients
  • subheading: Salad:
  • 2 15oz cans white beans, drained and rinsed (we used navy beans)
  • 2 cups shelled edamame, cooked and cooled
  • 2 cups cooked farro (~1 cup uncooked)
  • 1 cup marinated artichokes, finely chopped
  • 1 cup celery, finely diced
  • 3 tbsp capers (optional)
  • ½ cup toasted pine nuts
  • ¾ cup crumbled feta cheese
  • ¼ cup scallions, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • subheading: Vinaigrette:
  • 3 oz (a little over ⅓ cup) olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 1 tsp dijon mustard
  • 1 large clove garlic, grated (or 1 tsp garlic powder)
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
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