1cupcooked, cooled spelt or farro(see above or package directions)
¼cupchopped fresh parsley
2tablespoonschopped fresh basil
2tablespoonschopped fresh thyme
2tablespoonsextra-virgin olive oil
½cupfinely chopped red onion
Kosher salt and freshly ground pepperto taste
Rinse the hearts of palm and cut them into ½–inch slices. In a large serving bowl mix together the hearts of palm, kidney beans chickpeas, black beans and cooked spelt.
In a small bowl or container mix together the parsley, basil, thyme, vinegar, olive oil, onion and salt and pepper. Stir or shake to combine well, then pour the dressing over the bean salad and toss to coat everything well. Serve at room temperature or slightly chilled.