Ingredients

• 4 (15-oz.) cans cannellini (white kidney) beans, navy beans, and/or black-eyed peas, rinsed
• 4 celery stalks, thinly sliced
• 2/3 cup extra-virgin olive oil
• 6 Tbsp. white wine vinegar
• 1 Tbsp. coarsely chopped thyme, plus more for serving
• Kosher salt
• 4 oz. ricotta salata (salted dry ricotta), crumbled
• Freshly ground black pepper

Instructions

1. Toss beans, celery, oil, vinegar, and 1 Tbsp. thyme in a large bowl to combine; season generously with salt.
2. Just before serving, transfer beans to a shallow bowl and top with ricotta salata, pepper, and more thyme.
3. Bean salad (without celery and ricotta salata) can be made 3 days ahead. Cover and chill.