Steve made this salad last summer, and it was such a hit that he wrote down the recipe to save for our annual "Salad of the Day" marathon. One nice trick is to dress the peppers and beans ahead of time and store them in a separate container. When you're ready to eat, simply toss them with the greens to keep everything crisp and fresh.
One more tip: if you can, look for celery at a farmers' market or CSA, where the stalks are often sold with plenty of leaves attached. If you can't find celery with leaves, substitute another sturdy green, like escarole or frisée, or add extra celery instead.
- 2 cups cooked, drained Rancho Gordo Scarlet Runner, Ayocote Morado, or Ayocote Negro Beans
- 1 cup chopped roasted red bell pepper (jarred is fine)
- 1 teaspoon Mexican oregano
- Salt and freshly ground pepper
- 2 large celery stalks, diced, plus 3 to 4 cups of celery leaves, roughly chopped (see note)
- 1/2 of a red onion, thinly sliced
- 1/2 to 1 cup roughly chopped parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar (or to taste)
Serves 4
- In a bowl, combine the Ayocote beans, roasted bell pepper, and oregano. Add salt and pepper to taste.
- In a serving bowl, combine the celery, celery greens, parsley, and onion. Add the oil and vinegar, then season to taste with salt and pepper. Stir well to combine all of the ingredients.
- Add the bean mixture to the celery mixture and toss to combine.