MARINATED BEANS WITH CELERY AND RICOTTA SALATA

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Marinated Beans with Celery and Ricotta Salata image

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.

Provided by Ignacio Mattos

Categories     Bon Appétit     Salad     Side     Bean     Celery     Thyme     Cheese     Vegetarian     Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 8

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

Steps:

  • Toss beans, celery, oil, vinegar, and 1 Tbsp. 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.
  • Do Ahead
  • Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.

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