You know that feeling when you have no idea what to make, and you look in the refrigerator hoping to be inspired by what you see? This past week I found a huge bunch of celery* from my kids’ weekly CSA (community supported agriculture) box, which they receive year-round in Jerusalem. Celery is in season right now, so I decided that this salad would be a good choice. Notice all the colors and textures that make this dish so pretty and so crunchy. 

½ red onion, sliced thin
1 large stalk of celery, halved lengthwise and cut into very thin (¼-inch) slices
⅓ cup flat-leaf parsley,  chopped coarsely
2 Persian (5-inch) cucumbers, sliced thinly
1 bunch of radishes, cleaned and trimmed, sliced thinly
2 ½ cups cooked white beans (if you use canned, rinse and drain well prior to adding to salad)
3 Tbsp. olive oil
2 tsp. vinegar (I have some pomegranate vinegar, but any kind is good)
1/2 tsp. salt
1/2 tsp. black pepper 

Add all the ingredients to a large salad bowl and toss. Serve at room temperature.

This recipe comes from Steve Sando at Rancho Gordo, who recommended Royal Corona, Ayocote Blanco, Cassoulet, or any other large strained white bean.

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*Here’s a bonus recipe if you have even more celery:

Potato-Celery Soup
1 large onion, diced small
3-4 stalks celery, including leaves, chopped thinly
2 Tbsp. olive oil
2 large potatoes, washed and cubed
1 cake firm tofu, cubed
5 cups water
3-4 Tbsp. coconut cream
2 tsp. salt
1 tsp. black pepper

Heat olive oil in a soup pot, and add onion and celery once oil is shimmering. Fry on medium-high heat until onion and celery begin to brown. Add potatoes and water, cover and cook 1 hour on medium heat until potatoes are very soft. Add tofu, coconut cream, salt and pepper. Simmer one-half hour more. Serves 6.