Farro, Corn and Green Bean Salad

1/2 cup uncooked farro
3/4 lb. fresh green beans, trimmed & cut into 1 1/2″ long pieces
2 cups corn kernels, cut from about 2 ears
3 green onions, thinly sliced
2 Tbsp. olive oil
Salt and freshly ground pepper to taste
2 Tbsp. sherry or white wine vinegar
1 clove garlic, minced
2 tsp. Dijon mustard
1/4 cup crumbled fresh goat cheese (or feta)
8 oz. grilled, sautéed or rotisserie chicken breast, cut into bite-sized chunks

Bring a saucepan of salted water to a boil. Add farro and boil until just tender, about 25 minutes. Drain and let cool.

Refill saucepan with water and bring to a boil. Add green beans and cook just until tender-crisp, about 4 minutes. Drain and rinse with cold water.

In a large serving bowl, combine farro, green beans, corn, green onions and chicken. In a small bowl or jar whisk together oil, vinegar, garlic and Dijon mustard. Add salt and pepper to taste. Pour dressing over salad and toss well. Season with salt and pepper, sprinkle with goat or feta cheese and serve.

Serves 4
WW Points per serving: 8