Marinated Beans with Celery and Ricotta Salata

Ingredients for Marinated Beans with Celery and Ricotta Salata

• 4 (425g) cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed

• 4 celery stalks, thinly sliced

• 160ml extra-virgin olive oil

• 6 tablespoons white wine vinegar

• 1 tablespoon coarsely chopped thyme, plus more for serving

• Kosher salt

• 110g ricotta salata (salted dry ricotta), crumbled

• Freshly ground black pepper

Toss beans, celery, oil, vinegar, and 1 tablespoon thyme in a large bowl to combine; season generously with salt.

Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.

Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.