Marinated Beans with Celery and Ricotta Salata
A refreshing and protein-rich bean salad featuring a medley of white beans tossed with crisp celery, fresh thyme, and olive oil-vinegar dressing, topped with crumbled ricotta salata cheese.
8 servings
7 min
Ingredients
- •4 cans cannellini beans
- •4 stalks celery
- •⅔ cup extra-virgin olive oil
- •6 Tbsp white wine vinegar
- •1 Tbsp thyme
- •to taste Kosher salt
- •4 oz ricotta salata
- •to taste black pepper
Cooking Instructions
- 1.
Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
5 min
- 2.
Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
2 min
- 3.
Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.
