Navy Bean and Farro Salad with Herb Vinaigrette

This vibrant Navy Bean and Farro Salad combines the hearty textures of navy beans and nutty farro with fresh herbs and a zesty vinaigrette. It's a delightful balance of traditional ingredients with a creative twist, perfect for a nutritious lunch or dinner. High in protein and fiber, it meets vegetarian and gluten-free dietary needs.

Ingredients:

• 1 cup farro
• 1 can (15 oz) navy beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the farro according to package instructions until tender, about 20-30 minutes. Drain and let cool.
2. In a large bowl, combine the cooked farro, navy beans, cherry tomatoes, cucumber, red onion, parsley, and basil.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Pour the vinaigrette over the salad and toss gently to combine.
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.