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
Nutritional analysis per serving (6 servings)
355 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 16 grams protein; 910 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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!
Loved this recipe and how quick and easy it was. Reduced the sugar a bit and added some chopped castelvetrano olives. Will definitely put this in my bean salad rotation!
Delicious and somehow greater than the sum of its parts. I share my adaptation only to show how flexible this is: 2 tsp of agave instead of sugar; chopped mint; 1/2 tsp dried cumin; 1 tsp black mustard seeds; apple vinegar (added extra) in lieu of red/white vinegar. Sublime!
This tastes like summer. It’s so fresh tasting plus love the textures: crunchy celery and creamy beans and feta. I didn’t measure any ingredients for this, but used everything except the cumin because I couldn’t find the jar of cumin seeds. Will likely make this several times this summer.
Could I get some advice from y’all? How did you prevent this salad from becoming goopy? I followed the recipe exactly and loved the flavor. However, the white wine vinegar doesn’t absorb into the veggies, so 1/4c vinegar + 1/4c oil created quite a bit of liquid. After mixing the salad, it had that goopy effect where everything was kind of smothered. I poured in the oil all at once instead of drizzling and using my judgment, so I’ll do that next time. What else should I do differently? Thanks!
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