Tuscan Farro Salad | With Cannellini Beans

Rinse the spelt thoroughly with cold water in a fine sieve. Then bring to a boil in a pot with twice the amount of lightly salted water and cook over medium heat for approx. 20 minutes until al dente. Afterward, drain and allow to cool until lukewarm.

Drain the white cannellini beans in a sieve, rinse briefly with cold water, and drain well.

Wash and halve the cherry tomatoes. Clean the celery, remove any strings, and cut into thin slices. Peel the red onion and finely dice or cut into thin half-rings.