Low-effort and no-cook are ideal characteristics of a late summer, weeknight meal. Grilling is great, but sometimes you need something even easier—not to mention fresher—to put on the table. This white bean salad has been one of my favorite 15-minute dinners this summer, eaten straight, tossed with a bit of arugula, or best of all, with slices of sourdough that have been fried in butter and garlic. It’s satisfying (beans and feta cheese!) but also delivers some produce (tomatoes, cucumber, parsley). Some might call this an appetizer, but for me it’s just right as a light meal. Happy August!
Serves: 4 | Active Time: 15 minutes
- Strain and rinse navy beans. Place in a medium-sized bowl.
- Add diced cucumber, cherry tomatoes, red onion, feta, and parsley. Gently stir until ingredients are well distributed. Drizzle with olive oil.
- Add freshly cracked black pepper to taste, then season with salt to taste (Note: the feta will also add salt to this dish, so really taste it as you add salt. I find I only need to add a little bit. If your beans were already salty, you may not need salt at all).
- Bean salad can be made several hours ahead of time. Cover and place in fridge until ready to eat.
- When ready to serve, prepare the garlic toasts: mince garlic. Add garlic, along with 1/2 tablespoon of butter to a skillet and warm over medium heat. Swirl butter in pan to cover the bottom.
- When pan is hot, place several pieces of bread in skillet in a single layer. (My 10-inch skillet only fit 3-4 pieces at a time, depending on size. Work in batches.) Toast on the first side for 3-4 minutes. Then, use tongs to flip bread to second side. Add an additional 1/2 tablespoon of butter if pan gets dry. Toast for 3-4 minutes on second side, then remove from pan. Repeat until all slices are toasted.
- Serve: top each toast with bean salad and set on serving plates.