Marinated Beans with Celery and Ricotta Salata

Name: Marinated Beans with Celery and Ricotta Salata
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; ⅔ 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

Ignacio Mattos8 servings Source

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Marinated Beans with Celery and Ricotta Salata

Ingredients

4 15-oz. cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed

4 celery stalks, thinly sliced

⅔ 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

Method

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.