Herby Bean & Celery Salad

Here’s a great store-cupboard salad, championing tinned beans. I like to use two different varieties of white beans, but really you can mix up the pulses as much as you like. I usually have some celery in the fridge, but a fennel bulb or even a chunk of cucumber would be a decent option. Go big on the fresh herbs if you can. If you have a vinaigrette standing by in the fridge, feel free to use it instead of the lemony dressing, although this is particularly good here. Recipe adapted from 30 Plants by Hugh Fearnley-Whittingstall, Bloomsbury Publishing.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

celery 4 (sliced)
spring onions 4 (sliced)
flat leaf parsley 1 handful
fresh mint 1 handful (chopped)
butter beans 400 g (drained)
cannellini beans 400 g (drained)
extra-virgin olive oil 3 tbsp
lemon ½ (zest & juice)
Dijon mustard 1 tsp

Method

Prepare Salad Ingredients

Slice the celery and spring onions. Chop the flat leaf parsley and fresh mint.
Tip the butter beans and cannellini beans into a large bowl and add the celery, spring onions and chopped herbs.

Make the dressing

In a small bowl, whisk together the extra virgin olive oil, lemon zest and juice, Dijon mustard and some salt and pepper. Or shake all the ingredients together in a screw-topped jar to emulsify. Start with half the lemon juice, then add more to taste.

Dress & serve

Pour the dressing over the salad and toss well, making sure everything is well coated.
Taste to check the seasoning and adjust as necessary, with more lemon juice, salt and pepper as needed. You can leave the salad to mingle for 10 minutes or so, then tumble together again, and serve.

Herby Bean & Celery Salad

Start your shop...

Ingredients

Method

Prepare Salad Ingredients

Make the dressing

Dress & serve

More recipes like this...

Finnebrogue Guinness Bacon Upside Down Tart

Winter Warmer Grain & Veg Traybake

Steak & Ginger Sweet Potato Mash