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

WHITE BEAN AND MANCHEGO CHEESE 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 (see here), or cook them yourself (see here) It’s essential that your beans are fully dried before you put the salad together, to avoid a watery salad SERVES 4 TO 6 Two 14½-ounce cans white beans (or 4 cups cooked white beans), drained, rinsed, and dried with paper towels or a clean kitchen towel 2 large stalks celery, peeled and cut into ẵ-inch cubes (about 1ẵ cups) 1 medium red onion, thinly sliced (about ắ cup) ẵ cup roughly chopped fresh parsley 8 ounces Manchego cheese, cut into ẵ-inch cubes ẵ cup Mild Lemon- or Red WineOlive Oil Vinaigrette (here) Kosher salt and freshly ground black pepper Combine the beans, celery, red onion, parsley, and cheese in a large bowl Add the vinaigrette, season to taste with salt and pepper, and toss to combine Serve immediately  ...Kosher salt and freshly ground black pepper Combine the beans, celery, red onion, parsley, and cheese in a large bowl Add the vinaigrette, season to taste with salt and pepper, and toss to combine