Total Recipe cost: $5.90
Servings Per Recipe: 6
Cost per serving: $0.93
Prep time: 15 min. Cook time: 0 min. Total: 15 min.
|2 cans||white beans||$1.84|
|1 bunch||curly leaf parsley||$0.57|
|1 pint||grape tomatoes||$1.75|
|2 Tbsp||olive oil||$0.21|
|2 Tbsp||lemon juice||$0.10|
|15 cranks||fresh ground pepper||$0.05|
|3 oz.||feta cheese||$1.24|
STEP 1: Drain and rinse the beans. Rinse the parsley and chop it fairly fine but do not mince (see photo below). Rinse the tomatoes and slice them in half. Mince the garlic. Combine the beans, parsley, tomato and garlic in a bowl.
STEP 2: Add the olive oil, lemon juice, salt and pepper. Stir to combine and taste and adjust salt pepper content to your liking. Either stir in the crumbled feta or plate up the salad and sprinkle 1/2 oz. on top of each serving.
Step By Step Photos
Here are the large butter beans that I used. I think the large size gives a nice visual contrast to the salad and their rich buttery flavor mellows out the garlic and lemon juice. (Remember, these photos are of a half batch)
Chop the parsley until it is about this fine. You want small pieces but you don't want it so fine that it loses all of its volume.
Combine all of the ingredients in a bowl and taste to adjust salt and pepper. Eat up!
NOTE: You definitely want to use curly parsley for this salad because the texture that it adds is key. If you have some fresh mint around try chopping a little of that and tossing it in as well!
The flavor of this salad is so worth the garlic breath you'll get, I promise!