Thursday, July 26, 2012

Parsley to the rescue

Tonight’s original dinner plan involved trying a recipe for a white bean salad that calls for roasted red peppers.

Unfortunately, I shopped for the ingredients a few days ago and the bell peppers are now past their prime. After hucking the peppers in the trash and having a two-second pity party I started rooting around in the fridge for Plan B.

Eureka! I knew I could do something with the partial bunch of flat-leaf parsley in the produce drawer. Rinsed it, tore it up and tossed it into the Vitamix with some olive oil, lemon juice and garlic. Such an easy, fresh, green dressing. Give this salad a try the next time you want a no-cook dinner with some zesty flavors.

White Bean Salad
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic
3-4 cups chopped flat-leaf parsley
1/2 cup crumbled feta cheese
2 cups grape tomatoes, halved
2 (15-ounce) cans cannellini beans, rinsed well and drained

Put olive oil, lemon juice, garlic and parsley in a blender and process until smooth. Combine cannellini beans, tomatoes and feta in a bowl; drizzle dressing over mixture and toss lightly until evenly coated.

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