Salads Recipes - Mushroom and Butter Bean Salad Recipe

Ingredients

Serve 4-6

• 250 g/8 oz dried butter beans, soaked overnight

• 250 g/8 oz button mushrooms, thinly sliced

• 1-2 tablespoons snipped chives

• large handful of flat leaf parsley, roughly torn

• 50 g/2 oz Parmesan cheese (optional)

Dressing:

• 5 tablespoons olive oil

• 1/2 garlic clove, crushed

• 1 teaspoon finely grated lemon rind

• 2 tablespoons lemon juice

• 1/2 teaspoon mustard'

• pinch of sugar

• salt and pepper

---

Method:

1. Drain the butter beans, then put them in a large saucepan of cold water. Bring to the boil and boil briskly for 10 minutes, then lower the heat.

2. Cover and simmer for 30-40 minutes, until the beans are tender. Drain and rinse under cold running water, then drain thoroughly and leave to cool.

3. To make the dressing, whisk all the ingredients together in a small bowl, or place them in a screw-top jar and shake well to combine.

4. Place the mushrooms in a large bowl, add the cooled butter beans and pour over the dressing. Toss well to mix and leave to stand for at least 20 minutes before serving, to allow the flavors to develop.

5. Sprinkle the chives and parsley over the salad and toss lightly. Use a mandoline or vegetable peeler to shave Parmesan over the top, if liked.