Farro, Red Beans, and Spinach Salad

Makes 1 serving

  • 1/4 cup farro
  • 2 cups fresh spinach leaves, washed and cut up
  • 6 slices from a long English cucumber
  • 1/2 fresh tomato, chopped
  • 1/2 cup canned red kidney beans, drained and rinsed
  1. Cook the farro for 15 minutes, drain and set aside to cool for a few minutes.
  2. Put the spinach on a plate and then spread the farro over it.
  3. Top with cucumber slices, tomato. and the beans.
  4. Add your favorite dressing... today I used olive oil and apple cider vinegar.