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Marinated Beans with Celery and Ricotta Salata

['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']

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

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