Rainbow Farro Salad with Tahini Dressing

From Fiber Fueled Cookbook 

Love farro.  This is a hearty salad that could be used as a main dish.  I brought it so a dinner at someone's house, so I left out the beans and changed the broccoli to a generous amount of spinach.  Everyone liked the dressing.  In the book, this is part of the low histamine diet, which doesn't apply to most people.

4 servings

INGREDIENTS:

1.5 cups cooked farro or other short grain

1.5 cups finely chopped broccoli florets (or change to few cups of spinach) 

1/2 red bell pepper, thinly sliced

1/2 yellow or orange bell pepper, thinly sliced

1 c finely shredded red cabbage

2 cups cooked white beans

2 Tbsp tahini

2 Tbsp apple cider vinegar

2 Tbsp OO, broth or water (I used olive oil)

2 small garlic cloves, minced

1/2 tsp salt

1/4 tsp freshly ground pink or black pepper

DIRECTIONS:

1) In a large bowl, combine the farro, broccoli, bell peppers, cabbage and white beans.

2) In a separate small bowl, whisk together the tahini, vinegar, OO, garlic, salt and pepper.  For a thinner dressing, whisk in an additional Tbsp or two of water.  Season to taste then add to the farro salad and toss well.