Pesto Farro Salad

The temperature is increasing and light, refreshing salads are what I crave on these beautiful summer days.  Never forget the protein and always look for a fresh component; however, you can make many substitutes in this salad depending on your taste and the availability of ingredients.  This is fast, easy, nutritious and delicious! Enjoy!

2 c Pearled Farro
2 c Navy beans (or other white bean), if using canned just use one can, always drain and rinse
1 red bell pepper, chopped
1 jar or can of artichoke hearts, quartered
11/2 c fresh cherry or grape tomatoes
1/3 c red onion, diced
1/2 c kalamata olives
1/2 c toasted walnuts, roughly chopped
3/4-1 c homemade pesto (find recipe here: Pesto )
1 lemon, juiced
1/4 c feta, crumbled

Cook farro in full pot of water at a vigorous simmer for about 20 minutes, drain. Mix all other ingredients and top with lemon juice and feta.