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

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

  2. 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.

  3. 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.

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

  5. 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