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Marinated White Beans with Celery & Parsley

Serves 4 Salad vegan, Salads

Marinated White Beans with Celery & Parsley

Marinated White Beans with Celery & Parsley finds its roots in the Mediterranean's heart, where pantry staples transform into vibrant salads with a simple twist of the wrist. It channels the easy elegance of Italian bean salads, perfect for everyday dining yet evocative of coastal breezes and sunlit gardens. This dish embodies the Mediterranean ethos of fresh ingredients meeting timeless flavors, with olive oil and lemon as its constant companions.

Expect a harmonious blend of creamy cannellini beans, crunchy celery, and the fragrant burst of fresh parsley. The shallot or red onion introduces a subtle pungency, while red wine vinegar or lemon juice adds a bright, tangy note. A generous drizzle of extra virgin olive oil ties everything together, creating a dish that is as wholesome as it is satisfying.

Ingredients

  • 500 gcooked cannellini beans
  • 2 stalkscelery
  • 1 cupparsley
  • 1shallot or red onion
  • 80 mlextra virgin olive oil
  • 2 tbspred wine vinegar or lemon juice
  • to tastefine sea salt

Method

  1. Begin by finely dicing 2 stalks of celery and 1 shallot or red onion. Aim for uniform pieces so they blend well with the beans and provide a consistent texture. Set these aside in a large mixing bowl.
  2. Roughly chop 1 cup of parsley, ensuring the leaves are free from stems. The parsley should be fresh and vibrant, adding a bright, herbal note to the dish. Add the chopped parsley to the bowl with the celery and onion.
  3. Add 500 g of cooked cannellini beans to the mixing bowl. Ensure the beans are well-drained and at room temperature to absorb the marinade effectively.
  4. In a small bowl, whisk together 80 ml of extra virgin olive oil and 2 tbsp of red wine vinegar or lemon juice. This mixture will serve as the dressing, bringing a balance of richness and acidity to the beans.
  5. Pour the dressing over the bean mixture in the large bowl. Season with fine sea salt to taste, starting with a small amount and adjusting as needed. The salt will enhance the flavors of the beans and vegetables.
  6. Gently toss the mixture using a large spoon or spatula. Aim to coat the beans and vegetables evenly with the dressing, taking care not to mash the beans. The goal is to keep the pieces bright and intact, with a glossy finish from the olive oil.
  7. Serve the marinated white beans immediately. They can be enjoyed on their own or with a side of crusty bread, which complements the dish's Mediterranean flavors.