This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges.
For pretty snap pea slices, cut them into long, thin strips.
Remove from heat and let stand, covered, for 5 minutes.
Photo: Jacob Fox
Drain any remaining liquid.
Spread the freekeh out on a rimmed baking sheet to cool.
Whisk in oil and transfer 1/4 cup of the dressing to a medium bowl.
Add fennel, snap peas, radishes and oranges to the medium bowl and toss to combine.
Add the freekeh and lima beans to the remaining dressing in the large bowl and toss to combine.
Serve the fennel mixture over the freekeh mixture.
Garnish with more mint, if desired.
To make ahead:
Refrigerate for up to 1 day.
Sometimes it’s then cracked, making the freekeh quicker-cooking.
Look for it near other grains in well-stocked grocery stores.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
