Pinquito Bean and Celery Salad with Lemon Dressing

Heirloom beans really are salad transformers: here, they add a creamily indulgent counterpoint to the satisfying crunch of vegetables. We’re suckers for lemon and anchovies in almost any salad-dressing situation, but if you’re not a fan of the latter substitute a teaspoon of miso paste

  • 400g cooked Santa Maria Pinquito beans, well drained

  • 3 stalks of celery, chopped into bite-sized pieces

  • 50ml extra-virgin olive oil

  • Juice of 1 lemon

  • 1 anchovy filet (or teaspoon of miso paste)

  • 1 teaspoon picked thyme leaves

  • 1 garlic clove

  • Salt

  • Pepper


    Serves 2 to 4

  • In a serving bowl, toss the cooked beans with the chopped celery.

  • In a food processor, blender, or mortar, add the rest of the ingredients and blend well. If using a mortar and pestle, start with the salt and garlic and make a paste. Add the anchovy and continue pounding until the anchovy is incorporated into the paste. Add the lemon, thyme and pepper and continue pounding gently until emulsified.

  • Toss the bean mixture with the dressing. Taste and adjust the seasonings, then serve.