The patties atop this pretty salad are kind of like the Italian equivalent of falafel—lightly fried mashed bean patties with onions, garlic and parsley. They’re crisp on the outside and soft and flavorful in the inside. I kept the cheese off of mine, but if you’re in the mood, this dish would benefit from a generous sprinkle of shaved Parmesan.

• ingredients
• 1 can cannellini (white kidney) beans, rinsed and drained $1.50 for a 15-oz. can
• extra virgin olive oil Pantry
• 1 onion, finely chopped $0.50
• few sprigs of fresh flat-leaf parsley, finely chopped $1 for a bunch
• 2 cloves garlic, minced Pantry
• salt and pepper to taste Pantry
• all-purpose flour Pantry
• 3 cups fresh baby spinach leaves or mixed greens $1
• 1 carrot, shredded $0.50
• 1/2 red bell pepper, sliced into rings $1.50
• 1 tbsp balsamic vinegar Pantry

Total Cost of Ingredients $6

Directions

Puree white beans in a blender or food processor (or mash with the back of a fork) and transfer to a mixing bowl.

Heat 2 tbsp olive oil in a medium frying pan over medium heat and add onion. Cook until very fragrant and lightly browned, 7-8 minutes. Transfer onion (and all residual oil) to the bean puree. Stir in parsley, garlic and salt and pepper to taste. Mix in 2 tbsp of the flour.

With lightly-floured hands, form the bean mixture into 2” patties (you can go smaller or larger if you prefer). Transfer patties to a clean plate.

Drizzle enough olive oil in a frying pan (the one you used for the onions is fine) to coat the bottom of the pan and heat over medium-high heat. Add the patties to the pan (working in batches if necessary) and fry until golden brown on one side (2-3 minutes). Then flip and cook the other side.

Toss the spinach, carrot and bell pepper with balsamic vinegar and 2 tbsp olive oil. Divide salad between plates and top with white bean patties.

Serves 2.