Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.
Recipe information
Yield
8 servings
Ingredients
4 (15-oz.) cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
4 celery stalks, thinly sliced
2/3 cup extra-virgin olive oil
6 Tbsp. white wine vinegar
1 Tbsp. coarsely chopped thyme, plus more for serving
Kosher salt
4 oz. ricotta salata (salted dry ricotta), crumbled
Freshly ground black pepper
Preparation
Step 1
Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
Step 2
Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
Do Ahead
Step 3
Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.
Recipe notes
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