White Bean, Feta and Quick-Pickled Celery Salad
Pickling celery for just fifteen minutes is a game changer: The acid tames its grassy notes, brings out savoriness and transforms its texture from simply crunch
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Cooking tools:
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Serving bowl
Ingredients
- 4 celery stalks, trimmed and thinly sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup white or red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon cumin seeds (optional)
- Salt
- pepper
- 2 (15-ounce) cans cannellini beans, rinsed
- 7 to 8 ounces crumbled feta
- 1 cup chopped tender herbs, such as mint, parsley, cilantro, dill or a mix
- 1/4 cup extra-virgin olive oil
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