5 Ingredients or Fewer

Mario Batali's Snappy Celery and White Bean Salad

March 21, 2017
3 Ratings
Photo by Liz Clayman
  • Makes 4
Author Notes

Here’s one of the Community CookShop’s (slightly modified) recipes. It’s not groundbreaking or experimental. But it’s healthy and available in most bodegas. The original recipe uses fresh green beans but celery works just as well for that added crunch. —Mario Batali

What You'll Need
  • Salad
  • celery, 1 head or about 10 ribs (you can substitute canned hominy or canned white beans)
  • kidney beans 1 15-ounce can, rinsed
  • chickpeas 1 15-ounce can, rinsed
  • Vinaigrette
  • 1/4 cup balsamic vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  1. Trim ends of celery and thinly slice the stalks.
  2. Open cans of kidney beans and chickpeas. Pour into a colander and rinse thoroughly.
  3. For dressing, in a small mixing bowl, measure and add balsamic vinegar, water, salt, black pepper and olive oil. Whisk briskly until thoroughly combined.
  4. Combine celery, kidney beans and chickpeas in a large mixing bowl. Add dressing to salad and toss well to combine.
  5. Serve salad at room temperature.

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Mario Batali counts 25 restaurants, 11 cookbooks, numerous television shows and the 50,000-square-foot Eataly marketplace among his ever-expanding empire of deliciousness. His latest book is "America Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers" (Grand Central Life & Style, 2014).

1 Review

BerryBaby March 21, 2017
Our mother made kidney bean salad with celery and oil and vinegar dressing back in the 50s it was standard at our house and we loved it! To me this is a classic great recipe thanks, Mario!