White Bean Salad with Celery and Olives

We create lots of salads with cannellini beans — they’re ultra-creamy and marry well with a variety of flavors. In summer we toss juicy, sweet tomato chunks and fresh basil into the mix. This wintery version features the citrus, crunchy celery and peppery arugula. Let the produce of the season guide this versatile dish in one delicious way or another. You can’t go wrong.

(Serves 3-4 as a side dish)


  • 1 very small clove garlic, minced
  • Pinch coarse salt
  • 3 tablespoons fruity olive oil
  • 1-1/2 tablespoons balsamic vinegar
  • A squeeze of fresh lemon juice
  • Freshly ground pepper
  • 1 can cannellini (or other white beans), rinsed well and drained
  • 3 large ribs celery, chopped
  • 2 tablespoons finely diced red onion
  • Large handful pitted kalamata olives, roughly chopped
  • 2 cups roughly chopped arugula leaves
  • 1 small orange or tangerine, skin cut off and fruit cut into small pieces (optional)
  • Balsamic vinegar and olive oil for serving


  1. On a cutting board work garlic into salt until it turns to paste. Add to a small bowl with oil, vinegar, lemon juice and some freshly ground pepper. Set aside for 15 minutes.
  2. Place beans, celery, onion, olives, arugula and citrus (if using) into a serving bowl. Toss with dressing and allow the flavors to meld for half an hour or more.
  3. Finish with a drizzle of olive oil and balsamic vinegar before serving.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *