White Bean and Farro Salad

• 1½ cup farro
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 small shallot, thinly sliced
• ¼ cup olive oil
• ¼ cup sherry vinegar
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 5 ounces baby arugula
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons chopped fresh dill

Cook farro according to package directions. Drain and rinse under cool running water.

Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.

Add arugula and feta and toss to combine. Garnish with dill.

Serves 4; 510 calories.  (As with most Real Simple recipes, the portions are wildly generous--we fed four people with it originally, and it looks like I'll end up with three servings leftover. )

VERDICT:  I added a whole 8oz box of feta, cubed, and also threw in the entire little package of dill, chopped, without measuring.   Turned out deliciously with very little fuss.  Keep!