White Bean and Celery Salad (Dr. p. 188)

Name: White Bean and Celery Salad (Dr. p. 188)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 tablespoons extra-vergin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 medium garlic cloves, minced; 2 (15-ounce) cans navy beans, rinsed and drained or 2 cups home-cooked beans; see Note); 2 medium celery stalks, dinely diced; 1/4 cup Italian flat-leaf parsley; 1 cup fresh cherry tomatoes

3 steps

Prep:5minCook:30min

Updated at: Thu, 17 Aug 2023 04:50:55 GMT

Nutrition balance score

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Ingredients

4 servings

3 tablespoonsextra-vergin olive oil

1 tablespoonred wine vinegar

½ teaspoonsalt

¼ teaspoonblack pepper

½ teaspoondried thyme

2garlic cloves

medium, minced

2 x 15 ouncecans navy beans

rinsed and drained or 2 cups home-cooked beans

2celery stalks

medium, dinely diced

¼ cupItalian flat-leaf parsley

1 cupfresh cherry tomatoes

Instructions

Step 1

In a salad bowl, whisk together the olive oil, vinegar, salt, black pepper, thyme, and garlic.

Step 2

Add the beans, celery, parsley, and tomatoes. Toss together and refrigerate for at least 30 minutes, but not more than 1-2 hours.

Note

Step 3

If preparing your own beans, soak 1 cup dried navy beans overnight, then rinse and place in a pot with salted water to cover. Bring to a boil, then simmer for 30-60 minutes, or until al dente. Rinse beans in cold water and drain.