This salad is delicious served chilled or at room temperature. Make it a day ahead to let the flavors blend and bloom. It can be part of a light lunch with some crusty bread and fresh fruit or can work as a side dish for a simple meat or poultry entrée.
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons vegetable broth
1 1/2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 1/4 cups uncooked spelt (farro), rinsed and drained
1 1/2 cups vegetable broth
1 cup water
1 cup (1-inch) cut green beans
3/4 cup (1/4-inch) sliced carrots
1/2 cup frozen green peas, thawed
1/2 cup frozen whole-kernel corn, thawed
1/2 cup marinated artichoke hearts, drained and chopped
1/4 cup pitted ripe olives
1/4 cup pitted green olives
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
How to Make It
To prepare dressing, combine the first 9 ingredients in a small bowl, stirring well with a whisk.
To prepare salad, combine spelt, 1 1/2 cups broth, and 1 cup water in a saucepan, and bring to a boil. Reduce heat, and simmer 25 minutes.
While the spelt is cooking, bring water to a boil in a medium saucepan, and add green beans and sliced carrots. Cook until crisp-tender. Drain and plunge into cold water. Drain again. Combine spelt, green beans, carrots, and remaining ingredients in a large bowl. Add dressing, and toss well to coat. Let stand for 30 minutes, stirring occasionally.