Farro Salad with Squid, White Beans, and Green Beans

Ingredients

• 1/2 pound green beans, ends trimmed, cut into 1-inch pieces
• Kosher salt
• 1 cup farro
• 1/2 cup olive oil
• 1 pound squid bodies, cleaned, cut into 1-inch rings
• 2 medium garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• One can white beans, drained and rinsed
• 2 tablespoons fresh juice from 1 lemon
• 4 tablespoons fresh parsley, chopped

Directions

1. Set a medium saucepan over high heat and bring 4 cups of water to a boil. Stir in a teaspoon of salt, then add the green beans. Cook them for three to five minutes, until they’re tender and bright green. Drain the beans in a colander, then transfer them right away to a large bowl of ice water. Once they’re cool, drain them again in the colander and pat them dry on paper towels.
2. Put the farro into the now-empty medium saucepan, then add 4 cups of cold water and a teaspoon of salt. Bring it to a boil over high heat, lower the heat to a simmer, and cook until the farro is tender, about 30 minutes. Drain the farro in a colander when it’s done.
3. When the farro has five minutes left, warm the olive oil in a 12-inch cast-iron skillet over high heat until it’s smoking. Season the squid with salt and add it to the skillet, using tongs to spread the rings into a single layer. Leave it alone for 30 seconds. Add the garlic and red pepper flakes, then stir everything together well. Cook just until the squid turns white but stays tender, about 30 seconds and definitely no more than 1 minute. Stir in the white beans, mix well, and take the skillet off the heat.
4. In a large bowl, add the green beans, farro, everything from the skillet, the lemon juice, and most of the parsley. Toss it all together with a large spoon. Taste, then add more salt if it needs it.
5. Serve immediately, scattering the remaining parsley over the top at the end.