Dinner

White Bean, Feta and Quick-Pickled Celery Salad Recipe

ByMaya Arden April 12, 2026April 12, 2026

Introduction

This White Bean, Feta, and Quick-Pickled Celery Salad is a fresh and tangy dish perfect for a light lunch or a side. The quick-pickled celery adds a vibrant crunch that pairs beautifully with creamy feta and tender beans. It’s easy to prepare and full of bright flavors.

A white bowl filled with a fresh bean salad showing three main layers: large, light beige white beans spread all over the base; bright green celery slices scattered evenly on top of the beans; and thin slices of purple-red onion mixed through the salad. Small pieces of white cheese are spread across the salad, adding texture and contrast. Green leafy herbs and crushed black pepper are sprinkled on top, giving a fresh, colorful look. A silver spoon rests inside the bowl, positioned on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 celery stalks, trimmed and thinly sliced
1/2 small red onion, thinly sliced

1/4 cup white or red wine vinegar
1 tablespoon sugar

1 teaspoon cumin seeds (optional)
Salt and pepper

2 (15-ounce) cans cannellini beans, rinsed
7 to 8 ounces crumbled feta
1 cup chopped tender herbs, such as mint, parsley, cilantro, dill or a mix

1/4 cup extra-virgin olive oil

Instructions

Step 1: Place the sliced celery and red onion in a large bowl. Add the vinegar, sugar, cumin seeds (if using), and about 1/2 teaspoon of salt. Toss everything well to combine, then set aside to pickle for 15 minutes.
Step 2: Add the rinsed cannellini beans, crumbled feta, and chopped herbs to the pickled celery and onion. Drizzle with olive oil, season generously with salt and pepper, and toss gently to combine. Serve the salad at room temperature.

Tips & Variations

For extra crunch, add toasted pine nuts or walnuts just before serving.
Use any combination of fresh herbs you prefer to match your taste or what’s in season.
If you want a zingier dressing, mix a little lemon juice with the vinegar before tossing.

The cumin seeds add warmth and aroma but can be omitted if you prefer a simpler flavor.

Storage

Store the prepared salad in an airtight container in the refrigerator for up to one day. It’s best enjoyed within this time to keep the celery crisp. Bring to room temperature before serving, and give it a gentle toss to redistribute the dressing.

How to Serve

A white bowl filled with a bean salad showing one main layer of white beans mixed with bright green chopped celery and fresh green herbs, scattered pieces of soft white cheese, and thin slices of purple-red onion curls mixed throughout. A silver spoon rests inside the bowl, partially buried in the salad. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans in this salad?

Yes, you can substitute cannellini beans with other white beans like great northern or navy beans. Chickpeas could also work for a different texture and flavor.

Is it necessary to pickle the celery and onions?

Pickling the celery and onions softens their bite and adds a tangy flavor that balances the creaminess of feta and beans. If short on time, tossing them raw is possible but will result in a sharper taste and crunchier texture.