Crab Stick, Bean, and Cheese Salad

1. 1 Crab stickspack 200 g ≈ $2.80 50 g
2. 2 Bell peppers≈ $6.00 per kg 30 g
3. 3 Hard cheesepack 200 g ≈ $2.70 20 g
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Canned red beanspack 400 g ≈ $1.10 50 g
7. 7 Mayonnaise 25 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the liquid from the canned⁶ beans, rinse them, and pat dry.

2. Slice the crab¹ sticks into rounds and dice the bell² pepper, removing seeds and membranes.

3. Chop the parsley⁴ finely, grate the garlic⁵ on a fine grater, and shred the cheese on a box grater.

4. Combine all the prepared ingredients in a bowl with the beans.

5. Add mayonnaise and black pepper, mixing until smooth.

6. Chill the salad in the fridge for at least 30 minutes to let the flavors meld, then serve.

In short

• In the planner this dish is cooked for two days: reheat on day two.