Farro Salad With Tomatoes and Romano Beans
from New York Times Cooking
Summer Side dish Vegan Vegetarian Dairy-free
- 0.500 Pound Romano beans (Wiki) Explore
- 0.250 Cup Extra virgin olive oil (Wiki) Explore
- 1.000 small clove Garlic (Wiki) Explore
- 1.000 Tablespoon Fresh lemon juice (Wiki) Explore
- 1.000 Teaspoon Dijon mustard (Wiki) Explore
- 2.000 Cup Farro (Wiki) Explore
- 2.000 Ounce Goat cheese (Optional) (Wiki) Explore
- 2.000 Tablespoon Cider vinegar or sherry vinegar (Wiki) Explore
- 2.000 Tablespoon Fresh basil or parsley (Wiki) Explore
- 0.750 Pound Tomatoes or cherry tomatoes (Wiki) Explore
- Salt and pepper (Wiki) Explore