Bean and Celery Salad Recipe

Origin: Britain Period: Traditional

Ingredients

225g French (fine) beans, trimmed and halved
1 celery heart, finely sliced
2 dill cucumber, roughly chopped
225g cooked butter beans, drained (tinned is fine)
4 tbsp French Dressing
fresh chives, chopped, to garnish

Bean and Celery Salad Preparation:

Method:

Bring a pan of lightly-salted water to a boil, add the French beans and cook for 5 minutes. Drain and set aside to cool.

When cold, mix in a bowl with the celery, dill cucumber and butter beans. Add the French dressing and toss to combine. Chill in the refrigerator for at least 30 minutes then turn into a serving bowl, garnish with the chives and serve.

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