Little White Bean & Celery Salad
Tender little white beans tossed with a warm garlic caper dressing and piled on top of crisp, thinly sliced celery.
Ingredients
- 1/4 cup olive oil
- 2 Tbsp shallots or red onion finely diced
- 2 galic cloves minced
- 2 Tbsp capers drained
- Big pinch red pepper flakes
- Zest of one lemon
- 1 Tbsp butter
- 1 tsp dijon or grainy mustard
- 2 tsp white wine vinegar
- 1 can navy beans rinsed and drained
- 3 cups celery thinly sliced
- 2 Tbsp Parmesan cheese grated
For serving:
- Lemon juice
- Parsley
Instructions
- Heat the olive oil over medium heat. Add in the shallots and cook for 2 minutes.
- Add in the garlic, capers, red pepper flakes and lemon zest. Cook 2 minutes.
- Stir in the butter, dijon and vinegar.
- Remove from heat, add in the beans and season with S&P. Mix well.
- Add the celery to a bowl. Top with the beans, cheese, season with S&P. Stir.
- Top with a big squeeze of lemon juice and chopped parsley.
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