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Celery Butter Bean and Mushroom Salad Veg CD ACC 45mins Serves 4 Cold Vegetarian Vegetables Herbs Pulses Salads Accompaniment Gluten Wheat Free Eggless
Ingredients 1 x 400g/14oz tin Butter Beans, drained and rinsed 50g/2oz Button Mushrooms, thinly sliced 2 Large Spring Onions 4 Sticks Celery, thinly sliced 2 teasp Wine Vinegar 1 teasp Mustard (check ingredients) 3 tbsp Sunflower Oil 2 tbsp Double Cream 1 tbsp Freshly Chopped Parsley Salt and Pepper Watercress to garnish Black Olives to garnish
Instructions
1. Combine the butter beans, mushrooms, spring onions and celery, then set aside.
2. In a bowl, whisk together the vinegar and mustard, then whisk in the oil. When the mixture has emulsified, whisk in the cream and parsley and season to taste.
3. Pour the dressing over the vegetables. Gently turn the vegetables until they are evenly coated with the dressing. Leave to stand for 15-20 minutes to allow the flavour of the dressing to penetrate the vegetables.
4. To serve - Check the seasoning and serve the salad on a bed of watercress, garnished with olives.
More Salad Recipes | What's in Season | Growing Vegetables
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