Celery Cucumber Salad with White Beans & Feta
Ingredients
Dried White Bean Prep
- 1 cup Dried navy or cannellini beans
- Water, to reconstitute the beans
- 1 tbsp Better Than Bouillon, Vegetable or Chicken (or substitute with salt)
Dressing
- ¼ cup White Balsamic Vinegar
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp Sugar
- 2 tsp Celery seeds
- Salt & Pepper
Salad
- 1 Cucumber, seeded, halved down the middle and sliced
- 4 stalks Celery, trimmed and thinly sliced
- ½ Red onion, thinly sliced
- 7-8 ounces Feta cheese, crumbled to your desired size
- 1 cup chopped tender herbs, such as mint, parsley, dill or a mix
Instructions
Dried White Bean Prep
- Place one cup of dried beans in a small sauce pan and fill with water to at least an inch above the beans. Let it come to a boil and boil for one minute. Turn off the heat, cover the pan and let sit for an hour.
- Drain through a strainer, rinse and place the beans back into the pan. Again fill with water, add the Bouillon, and bring to a boil. If you don't have Better Than Bouillon you can use salt. Simmer for 30 minutes, then check the consistency. I like my beans a little on the crunchy side, tasting somewhat nutty. If you like your beans softer continue to boil until desired consistency. Then drain.
Dressing
- Mix the dressing, adjust seasonings as needed and set aside.
Salad
- Prep the cucumber. Peel the cucumber is you prefer and seed it as well if there are many seeds. This canoe done with a metal spoon. Halve down the middle and slice.
- Chop the celery, red onion and cucumber and place in a large bowl.
- Chop the herbs and chunk up the Feta cheese.
- Add the dried beans to the bowl. Drizzle with the dressing and toss. Fold in the Feta and herbs and toss again gently.
- This can be served cold or at room temperature.
Notes
