Spinach and Farro Salad with Pinto Beans and Mozzarella
Ready to step up your salad game? Try this delicious spinach and farro salad with pinto beans and mozzarella. It's a perfect combination of flavors and textures.
Ingredients
- ¼ cup pearled Farro uncooked 50g
- ¾ cups water
- Pinch of Kosher Salt
- 1 cup packed spinach leaves
- 1 oz Mozzarella cheese
- ½ cup canned pinto beans I happen to have some leftover
- 14 g dried cranberries
- 1 teaspoon olive oil
- 1 teaspoon Balsamic vinegar
- ½ teaspoon oregano
- Pinch of salt and pepper
Instructions
- Cook the Farro according to the package. I brought ¼ Farro with ¾ cup water and a pinch of salt to a boil, then lowered to medium and cooked for 20 minutes until the water was absorbed.¼ cup pearled Farro uncooked, ¾ cups water, Pinch of Kosher Salt
- While the Farro is cooking put all the other ingredients in a bowl.1 cup packed spinach leaves, 1 oz Mozzarella cheese, ½ cup canned pinto beans, 14 g dried cranberries, 1 teaspoon olive oil, 1 teaspoon Balsamic vinegar, ½ teaspoon oregano, Pinch of salt and pepper
- Once the Farro is cooked add it to the bowl and toss.
Nutrition
Calories: 424kcalCarbohydrates: 67gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 872mgPotassium: 590mgFiber: 14gSugar: 13gVitamin A: 3033IUVitamin C: 9mgCalcium: 252mgIron: 4mg
Tried this recipe?Let us know how it was!