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Crisp, cooling, and totally unexpected. Think of it as the salad you didn't realize you were craving-refreshing shaved celery, creamy slow-cooked white beans, and briny pops of olive. Tossed in a lemony shallot dressing and finished with feta and microgreens, this bowl is peak summer simplicity.

Why You'll Love Celery and White Bean Salad

This salad hits every texture note-crisp, creamy, and briny-with zero fuss. It's fresh and satisfying, perfect for lunch, a light dinner, or served alongside grilled meats or fish.

Tips and Tricks

• Shave the celery as thinly as possible using a mandolin for that perfect crisp texture.
• Soaking the celery in an ice bath gives it an extra cold crunch-don't skip this step.
• Let the beans cool slightly before mixing so they don't wilt the greens or feta.

Variations

Switch up the flavor profile depending on what you're craving or what's in your pantry. This salad is endlessly riffable.

• Add canned tuna or flaked salmon for protein.
• Use chickpeas or lentils instead of white beans for a twist.
• Swap in dill, mint, or tarragon for the parsley for a fresh herb change-up.

Substitutions

Don't worry if you're missing one or two ingredients-this salad can flex with what you've got.

• Use canned white beans (drained and rinsed) instead of dried to save time.
• Red onion or green onion can stand in for the shallot.
• If you don't have feta, try goat cheese or a few shavings of parmesan.

Best served with

• Grilled salmon or trout
• Warm crusty bread or flatbread
• A glass of crisp white wine or sparkling water with lemon
• Charred broccolini or roasted carrots

How to Store Leftovers

• Store leftovers in an airtight container in the fridge for up to 2 days. The celery may lose some of its crunch, but the flavors will continue to deepen. If prepping ahead, keep the microgreens and feta separate and add just before serving.

Common Questions

Celery and White Bean Salad

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Crisp, cooling, and totally unexpected. Think of it as the salad you didn't realize you were craving-refreshing shaved celery, creamy slow-cooked white beans, and briny pops of olive. Tossed in a lemony shallot dressing and finished with feta and microgreens, this bowl is peak summer simplicity.

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Prep Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 412

Ingredients Equipment Method Nutrition

Ingredients

  

• ½ cup white beans dried
• 1 bay leaf
• 5 stalks celery
• 1 tablespoon parsley chopped
• 1 shallot large diced
• ¼ cup olives pits removed, roughly chopped
• 1 lemon juiced
• 1 handful beet microgreens
• 2 tablespoon feta crumbled
• 1 tablespoon olive oil
• 1 teaspoon kosher salt for dressing
• Kosher salt to taste for seasoning

Equipment

• Mandolin slicer
• Cutting board
• Chefs knife
• Fine Mesh Strainer
• Mixing Bowls
• Medium saucepan

Method

 

1. In a saucepan over medium heat, add olive oil and half the diced shallots along with the bay leaf. Sauté for 3 minutes.
2. Add white beans and 2 cups water. Bring to a boil, then reduce to a simmer and cook uncovered for 3 hours or until beans are tender.
3. Meanwhile, shave celery thinly using a mandolin and place in an ice bath for 10 minutes to firm up. Drain and pat dry.
4. Remove pits from olives, roughly chop, and set aside.
5. In a mixing bowl, combine the remaining shallot with the juice of ½ lemon, 1 teaspoon kosher salt, and 1 tablespoon olive oil. Toss to combine.
6. In a separate bowl, combine the shaved celery, chopped olives, chopped parsley, and strained beans. Toss gently to coat. Season with additional salt to taste.
7. Plate the salad in a large serving bowl. Top with beet microgreens and crumbled feta. Serve immediately.

Nutrition

Calories: 412kcalCarbohydrates: 31gProtein: 15gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 30mgSodium: 3267mgPotassium: 697mgFiber: 8gSugar: 3gVitamin A: 710IUVitamin C: 8mgCalcium: 291mgIron: 4mg

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