Mario Batali's Snappy Celery and Bean Salad

March 21, 2017


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

Makes: 4

Ingredients

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
In This Recipe

Directions

  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.

More Great Recipes:
Salad|Vegetable|Bean|Celery|Chickpea|Vinegar|5 Ingredients or Fewer|Vegetarian|Gluten-Free|Vegan

Reviews (1) Questions (0)

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!