Recent cooking magazines have had so many great spring salad recipes in them.
Even if the title doesn’t sound like something I can totally eat or the quick glance of ingredients doesn’t seem right because of my lactose intolerance, I always see how I can alter it. So many times olive oil can be substituted for butter, or there is only a splash of cream that can be nixed.
This one sounded so good, and was so quick and easy! And in this one, for instance, it calls for Ricotta Salata. I thought of ways to change that content. I have, in less than a week, made this recipe twice. Once with no cheese, and once with goat (or Chevre) cheese. Both were awesome!
Note: the recipe is for 8 servings, and it’s a hefty 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 (used Chevre from
- Freshly ground black pepper
- 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.
Definitely keeping this recipe around and will make it several times this summer. Just so delicious. I also nearly doubled the amount of celery to add more veggie content.