WHITE BEAN AND
MANCHEGO CHEESE
SALAD
Crunchy celery and red onion contrast beautifully with
the creamy white beans in this simple salad. Chopped
parsley and cubes of salty Manchego cheese (you can
substitute another semi-firm cheese if you’d prefer; see
“Cheese Chart,” here–here) round out the flavors. Of
course, you can use whatever canned beans you’d like
(see here), or cook them yourself (see here). It’s essential
that your beans are fully dried before you put the salad
together, to avoid a watery salad.
SERVES 4 TO 6
Two 14½-ounce cans white beans (or 4 cups cooked white
beans), drained, rinsed, and dried with paper towels or
a clean kitchen towel
2 large stalks celery, peeled and cut into ½-inch cubes
(about 1½ cups)
1 medium red onion, thinly sliced (about ¾ cup)
½ cup roughly chopped fresh parsley
8 ounces Manchego cheese, cut into ½-inch cubes
½ cup Mild Lemon- or Red Wine–Olive Oil Vinaigrette
(here)