Green Bean and Farro Salad

Cook 1 lb. green beans, trimmed, in a large pot of boiling salted water until bright green, about 2 minutes. Using a slotted spoon or spider, transfer to a bowl of ice water to shock.

Cook 1¼ cups semi-pearled farro in same pot of boiling water until tender, 30–35 minutes. Drain and set aside.

Meanwhile, whisk together 1 garlic clove, finely grated, ⅔ cup sliced hot cherry peppers, finely chopped, ½ cup extra-virgin olive oil, ⅓ cup white wine vinegar, 1 Tbsp. honey, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl; season vinaigrette generously with freshly ground pepper.

Pat green beans dry with paper towels and transfer to a large resealable plastic bag. Seal and, using a rolling pin, smash beans to break apart. Add vinaigrette and one 15-oz. can white beans, rinsed. Smoosh around with your hands to coat. Let sit, massaging occasionally, at room temperature at least 1 hour, or chill up to 12 hours.

Toss green bean mixture along with any dressing left in bag, farro, and 8 oz. bocconcini cheese, torn into bite-size pieces, and ½ oz. Parmesan, finely grated (about ¼ cup), in a large bowl to combine.