White Bean & Farro Salad

1-1/2 c. farro
1 15-oz. can cannellini beans, drained and rinsed
1 small shallot, thinly sliced
1/4 c. olive oil
1/4 c. sherry vinegar
1 t. kosher salt
3/4 t. black pepper
5 oz. baby arugula
4 oz. feta cheese, crumbled
3 T. chopped fresh dill

Cook farro per 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.

Adapted from Real Simple magazine, August 2017, p. 164.