If you’re looking for a delicious new salad, be sure to try this one from the Giant Eagle Market District in your home today!

Serves: 6-8
Prep Time: 20 min.
Cooking Time: 15 minutes

Salad:

2 cups Farro, dried

1 can Black Beans, drained

1 can Black Beans, drained

1 can Great Northern Beans, drained

1 bunch Lactino Kale, chopped

1 ½ cup Radish, sliced

¼ cup Cilantro, chopped

Dressing:

¼ cup Rice Wine Vinegar

¼ cup Fresh Lemon Juice

1 each Granny Smith Apple, Peeled, seeded, diced

¼ cup Market District Olive Oil

¼ cup Cilantro, chopped

¼ cup Fresh Shallot, chopped

1 tsp. Kosher/sea salt

1. In a stock pot cover Farro with water and simmer for 10-12 minutes or until softened( will still be firm).

2. Add all ingredients to a blender and emulsify.

3. Add all salad ingredients to a large bowl.

4. Pour dressing over salad and toss to evenly coat all salad ingredients.

5. Enjoy.