Rancho Gordo continues to deliver not only amazing heirloom beans, but also equally impressive recipes. My latest attempt was their innocuously named Celery and White Bean Salad.
This room temperature / chilled bean salad is a tour de force. It has crunchy, bright diced celery and carrots; apple; blue cheese; lemon juice; and parsley. The original recipe also calls for pecans which I omitted because of my nut allergy. Combined with a base of creamy alubia beans, each bite is delightful.
I made some additional recipe edits beyond the pecan omission. I used approx. 1 - 1.5 cups of cooked alubia beans (8 minutes high pressure in the Instant Pot, natural release). I substituted gorgonzola for the Stilton, and a honeycrisp for the green apple. I also added more salt and pepper to amp up the flavors.
I will be making this salad again and again, including later this week!
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