Cranberry Bean Salad with Walnuts and Feta

1¾ cups cranberry beans (from a 15.5-ounce can, or a heaped pound—455 grams—of fresh beans in pods)
¼ teaspoon table salt, plus more for the pot
1 tablespoon red wine vinegar
2 tablespoons (30 ml) olive oil
Freshly ground black pepper
1 stalk celery, finely diced
¼ small red onion, finely diced
¼ cup (28 grams) chopped walnuts, toasted (350 degrees for 10 minutes) and cooled
⅓ cup (roughly 2 ounces or 55 grams) crumbled feta
1 to 2 tablespoons chopped flat-leaf parsley (optional)

You can easily substitute a standard can of whatever beans you’ve got around, or the same volume of cooked ones.

Shell the fresh beans, if you’re using them. In a small saucepan of boiling salted water, cook the beans over moderate heat, stirring occasionally, until just tender, about 20 to 25 minutes. In a sieve, drain the beans and rinse them under cold running water to stop them from cooking further. Set aside.
Whisk together the vinegar, olive oil, table salt, and black pepper in a medium bowl. Add the beans, celery, red onion, walnuts, feta, and parsley, if using, to the bowl, and toss to combine. Adjust seasoning to taste, adding more vinegar, salt, pepper, or onion as you prefer. Serve immediately, or pack away in the fridge for future lunches.