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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



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




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.



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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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