Marinated beans with celery and ricotta salata recipe

Ingredients for Marinated beans with celery and ricotta salata

• 1,200 g cannellini beans, rinsed

• 4 celery stalks, thinly sliced

• 160 ml extra-virgin olive oil

• 90 ml white wine vinegar

• 15 g coarsely chopped thyme, plus more for serving

• kosher salt, to taste

• 115 g ricotta salata, crumbled

• freshly ground black pepper, to taste

How to make Marinated beans with celery and ricotta salata

1. Toss the beans, celery, oil, vinegar, and 1 tablespoon of thyme in a large bowl until well combined. Season generously with salt.

2. Just before serving, transfer the bean mixture to a shallow bowl. Top with ricotta salata, a sprinkle of pepper, and additional thyme.

3. Prepare the bean salad (without celery and ricotta salata) up to 3 days in advance. Cover with cling film and chill in the fridge.

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.