Pepperoncini Bean Salad with Torn Bread & Feta

episode #74 of 30-minute budget meals

Hello from a happy lady who caught up on sleep last night — if you don’t count the few hours I was up in between stints, but I’m not complaining! It has been a little hard to get stuff done today, as Sagan has NOT wanted to be put down, but I did manage to prep another batch of these Sage Maple Egg McMuffins and take a shower. Shout-out to Grant for being a great partner and splitting responsibilities.

I’ve been missing cooking, and I’m getting really over takeout, although yesterday morning I wanted to treat myself after a hard night, so I got some pancakes from Breakfast by Salt’s Cure, and oh my god, they were the best pancakes I’ve ever eaten. I already want them again, although I wish I could go in person to try the different flavors.

I’m also a little bummed because it’s scorching hot (98 degrees), so I don’t think we’ll be able to take the baby out during this heatwave, unless we go early morning or late evening. I was really enjoying our mid-morning coffee outings, but I’ll just have to wait for the weather to calm down. I tend to get a little stir crazy when I’m stuck at home, but there are certainly things I can get done around here.

RECIPE!

This salad is inspired by a dish at one of my favorite sandwich spots in LA, Wax Paper in Frogtown. It’s a mix between a bean salad and a panzanella. You make some homemade croutons with a little bit of olive oil and spices, mix it with three types of beans, pepperoncini, and feta, and then toss everything together in a simple red wine vinaigrette.

This feels like a good transitional recipe — it has both summer and fall vibes. I also love how filling it is – the bread makes it nice and hearty, and of course, you get lots of protein from the beans!

Pepperoncini Bean Salad with Torn Bread & Feta

Ingredients (serves 4)