Farro, Green Bean and Kale Salad

• 4 cups water
• 1 cup halved haricots verts or green beans
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (8.5-oz.) pkg. precooked farro (2 cups)
• 2 cups thinly sliced lacinato kale
• 1 cup halved cherry or grape tomatoes
• 1 ounce feta cheese, crumbled (about 1/4 cup)

Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.
Step 2

Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Serves 2 (2 c.); 321 calories.

VERDICT: With pre-washed kale and green beans, easy, and nicely used one basket of cherry tomatoes from the farmer's market.  Since I was already meant to be cooking the beans, I just made farro and threw the green beans in for the last few minutes of cooking.  Could do with lots more feta.  Keep!