The humble bean. It seems like they're all I've talked about for the past two months. (You might remember this, and this.) I obsessed over a bean, arugula and prosciutto salad last summer, and it's still one of my all time favorites. But this salad now holds a special place in my heart and my weekly menu because it's just so perfectly simple.
If time is important to you, make this salad. It takes ten minutes, start to finish, or even less if you're a quick herb chopper. Grill some thick, crusty bread, pour a glass of white wine, and dinner is served. This meal has been my saving grace during busy week nights that we go to the gym. Minutes after we walk in the door after a cardio session we're able to eat, and since this salad also gets better with time, it's also ideal to make ahead.
I have to thank Molly Wizenberg for her inspiration in the April Bon Appetit magazine. When I flipped to the recipe I regretted that I'd used the rest of my basil two days earlier, but I made a few modifications, adding a second kind of bean, lots of fresh parsley, and everything turned out fine.
MIXED BEAN AND PARSLEY SALAD
Ingredients in this dish come straight from your pantry, so it's easy to put together and requires no cooking. I doubled the original recipe to ensure leftovers for lunch the next day.
Recipe adapted from Molly Wizenberg
Serves 4, or 2 with leftovers
2 cans chickpeas, drained
2 cans cannellini beans, drained
1 cup parsley, lightly packed, chopped
2 garlic cloves, minced
Juice of 1 lemon
Extra-virgin olive oil
1/2 cup Parmesan cheese
In a large bowl, combine beans, parsley, garlic, lemon juice, and a couple of turns of extra-virgin olive oil. Toss to combine and season with salt and freshly cracked pepper. Grate enough cheese so it looks like a mound of snow, about 1/2 cup, then toss. Serve with grilled bread.