Celery, Garlic, Two Bean Salad
Celery, garlic, and two beans walk into a bar.
I’m not yet sure there’s a punchline worth waiting around for.
Celery from the grocery store, celery from an order of wings… these things just don’t do justice to the flavor a fresh-picked head of celery can pack.
These petite stalks, to me anyways, just beg to be chopped up and mixed in with a nice red wine vinegar and some garlic. And don’t you dare toss the leaves out. There is so much flavor in those leaves.
– 2 cups cooked beans – the great northern (white) and kidney (red) made an aesthetically pleasing combination, I’ll say.
– 1/2 cup chopped fresh celery, stalks and leaves
– 1 large tomato, chopped
– 1/4 cup finely chopped red onion
– 3 tbsp red wine vinegar
– 2 tbsp extra virgin olive oil
– 3-4 cloves garlic, minced
– 1 tbsp lemon juice
– salt, paprika, crushed rosemary, black pepper, to taste
– up to 1/4 cup chopped parsley, optional
1. Combine all ingredients except beans in a large mixing bowl. Once coated, gently stir in beans. Can be served immediately but best if allowed to marinate, chilled for 1-2 hours.