White Bean, Feta and Quick-Pickled Celery Salad
Published June 3, 2025

- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4celery stalks, trimmed and thinly sliced
- ½small red onion, thinly sliced
- ¼cup white or red wine vinegar
- 1tablespoon sugar
- 1teaspoon cumin seeds (optional)
- Salt and pepper
- 2(15-ounce) cans cannellini beans, rinsed
- 7 to 8ounces crumbled feta
- 1cup chopped tender herbs, such as mint, parsley, cilantro, dill or a mix
- ¼cup extra-virgin olive oil
Preparation
- Step 1
Place the celery and red onion in a large bowl. Add the vinegar, sugar, cumin seeds (if using) and about ½ teaspoon of salt. Toss well to combine, then set aside to pickle for 15 minutes.
- Step 2
Add the cannellini beans, feta and herbs to the celery and red onion. Drizzle with the olive oil, season well with salt and pepper and toss well to combine. Serve at room temperature. (The salad can be prepared and refrigerated up to 1 day in advance.)
Private Notes
Comments
Delicious! I followed reader comments, and cut back the sugar to 2 teaspoons. Added just a little bit of fennel to the pickling process. Added lots of mint. Note to the editors: on all your recipes that indicate the number of servings, kindly indicate how many cups in a serving according to your recipe. Serving size is so subjective.
@Stephen in AP It's still hard IMO when you don't know, for example, the size of the celery stalks or onion. A small onion to me may be a medium onion to everyone else cuz I love onion! I would really prefer to see a volume or weight measurement for items that are not uniform in size. So how many cups are the 4 stalks of celery supposed to yield? Thank you!
I break, not cut, the stalk in half. Any strings tough enough not to break, get pulled off. Anything tender enough to break along with the stalk is tender enough to eat.
Excellent, easy and quick to bring together. Good use of whatever celery is laying around (and there's always a bunch). I included celery leaves because they were there, and added salted pistachios for a little protein punch at the suggestion of my daughter. Herbs were parsley and chives.
This is fabulous - I served it at a family event and people raved. Highly recommended. I made it a little less bean-heavy, btw.
This was delicious, with one caveat - leave out the cumin. It doesn't go with the other flavors and ruined the dish for me the first time I made it. I made it again and left out the sugar, used dill and parsley and added some sliced castevatrano olives. I've served it over arugula, which made it a perfect lunch, and will try it topped with some good canned tuna, as another poster suggested.