The food lab better home cooking through science ( PDFDrive ) 1053

WHITEBEANAND
MANCHEGOCHEESE
SALAD
Crunchy celery and red onion contrast beautifully with
the creamy white beans in this simple salad. Chopped
parsley and cubes of salty Manchego cheese (you can
substitute another semi-firm cheese if you’d prefer; see
“Cheese Chart,”here–here) round out the flavors. Of
course, you can use whatever canned beans you’d like
(seehere),orcookthemyourself(seehere).It’sessential
that your beans are fully dried before you put the salad
together,toavoidawaterysalad.
SERVES4TO6
Two14ẵ-ouncecanswhitebeans(or4cupscookedwhite
beans),drained,rinsed,anddriedwithpapertowelsor
acleankitchentowel
2largestalkscelery,peeledandcutintoẵ-inchcubes
(about1ẵcups)
1mediumredonion,thinlysliced(aboutắcup)
ẵcuproughlychoppedfreshparsley
8ouncesManchegocheese,cutintoẵ-inchcubes
ẵcupMildLemon-orRedWineOliveOilVinaigrette
(here)


Koshersaltandfreshlygroundblackpepper
Combine the beans, celery, red onion, parsley, and cheese
inalargebowl.Addthevinaigrette,seasontotastewithsalt
andpepper,andtosstocombine.Serveimmediately.