Summer Fresh Easy Recipe

Summer is all about easy living. We get more impromptu get together invitations with friends and family and hey, if they have a pool, even better! With that in mind, I love an easy, last minute salad that I can bring to a party and have people asking for the recipe.

This white bean, feta and quick pickled celery salad does just that. 

I saw this recipe and after trying it myself (as a vegetarian, the protein in beans is a big part of my diet!) realized this would be on heavy rotation this summer. 

This is a New York Times recipe and hey, it works! I hope you enjoy it. 

P. S. The celery makes it. 

White Bean, Feta and Quick Pickled Celery Salad

Ingredients:

• 4 stalks celery, thinly sliced

• 1/2 small red onion, thinly sliced.

• 1/4 cup white or red wine vinegar (I use white)

• 1 tbsp sugar (I omit this)

• 1 tsp cumin seeds-(I did this one and prefer it without)

• S/P

• 2 cans white beans, rinsed

• 7-8 ounces of crumbled feta

• 1 cup chopped herbs-mis of mint, parsley, cilantro, dill

• 1/4 cup extra virgin olive oil

Instructions:

Place celery, onion in a large bowl. add vinegar, sugar, cumin seeds (if using) and 1/2 tsp salt. Toss to combine and then set aside to pickle. 

Add the beans, feta and herbs to the celery and onion. Drizzle with olive oil and season with salt and pepper and toss to combine. Serve at room temperature. 

You can make this up to one day in advance but keep it refrigerated. 

It is great for picnics, potluck or any other gathering!

Enjoy!