Butter Bean Tomato Farro Lunch Jars

Ingredients

• 2 cups cooked farro
• 2 cans butter beans, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1 cup chopped baby spinach
• 1/2 cup crumbled feta
• 1/3 cup sliced red onion
• 1/4 cup chopped parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method