Ingredients
6 Celery Stalks – trimmed and thinly sliced
1/4 Small Red Onion – thinly sliced in small slices
1/3 Cup white or red wine vinegar
1 Table spoon maple syrup (or sugar)
1 Teaspoon Cumin seeds (optional)
2 Cans (or 15 oz) of cannellini beans or (1 cannellini/1 pinto), rinsed or 1 cup each
cooked in InstantPot with 4 & 1/2 cup water with 1 & 1/2 Teaspoon Salt
8 oz crumbled feta
1 & 1/2 cups chopped herbs (parsley/cilantro)
1/3 cup olive oil
Procedure
Place celery and red onion in a large bowl. Add vinegar, syrup (sugar), cumin seeds,
and ½ teaspoon salt. Toss well to combine, then set aside to pickle for 15 minutes. Add
the 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 one day in advance.