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Black Bean, Freekeh, Farro Salad with Ramp Vinaigrette

Black Bean, Freekeh, Farro Salad with Ramp Vinaigrette

By: Chef Hans Butler


Ingredients

Beans and Grains:
2 ½ cups (of cooked) CPO black beans*
2 ½ cups (of cooked) CPO freekeh*
2 ½ cups (of cooked) CPO farro*

Ramp vinaigrette:
2 cups (packed tightly!) chopped ramps
1 cup sunflower oil
1 tsp (heaping) crushed red pepper flakes
1/3 cup red wine vinegar
Sea salt – to taste

 

Directions

*It’s okay to use leftover cooked grains and beans, but I’ve included the directions that will produce the amount needed for this recipe.

Black beans:
Soak about 1 cup black beans for 3 hours, drain and cover with 3-4 inches of water, bring to a boil and simmer for 30-45 minutes (until done), season with about 1 tsp of sea salt once beans are cooked through and let stand for about 15 minutes in the cooking liquid – save bean stock for a future use and cool drained beans to room temperature.

Freekeh:
Soak about 1 cup freekeh for at least 1 hour, drain and cover with 1 ¼ cups fresh water, and a pinch of salt and oil, bring to a boil and simmer covered for 30-45 minutes (until water is absorbed) – cool freekeh to room temperature.

Farro:
Soak about 1 cup farro for at least 1 hour, drain and cover with 1 ¼ cups fresh water, and a pinch of salt and oil, bring to a boil and simmer covered for 30-45 minutes (until water is absorbed) – cool farro to room temperature.

Ramp vinaigrette:
Clean ramps and chop into ½ inch pieces, reserve bulbs for pickling if you want (just supplement with extra green tops).  Pulse in a food processor while slowly adding oil; add red pepper flakes, vinegar, and season to taste with salt.

The Salad:
Put all of the beans and grains in a good size bowl, pour about ¾ cup (or more) dressing, and mix it up; adjust seasoning with salt and pepper to taste or maybe a little more of the dressing.

Serves 6-8 humans

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