White Bean and Celery Salad, This simple salad is a delicious alternative to the potato salad that seems to appear at every picnic spread. If you do not have time to soak and cook dried beans, use canned ones.
White Bean and Celery Salad Ingredients:
- 1 lb. dried white beans (haricot, cannellini, navy, or butter beans) or
3×14 oz. cans white beans
- 4 ½ cups vegetable stock, made from a cube
- 3 stalks celery, cut into ½ in strips
- ½ cup French Dressing
- 3 tbsp. chopped fresh parsley
- Salt and pepper
- 1. If using dried beans, cover with plenty of cold water and soak for at least 4 hours. Discard the soaking water, then place the beans in a heavy saucepan. Cover with fresh water, bring to a boil, and simmer without a lid for 1 ½ hours, or until the skins are broken. Cooked beans will squash readily between a thumb and forefinger. Drain the beans. If using canned beans, drain, rinse, and use from this stage in the recipe.
- 2. Place the cooked beans in a large saucepan. Add the vegetable stock and celery bring to a boil, cover and simmer for 15 minutes. Drain thoroughly. Toss the beans with the dressing and leave to cool.
- 3. Add the chopped parsley and season to taste with salt and pepper.
- Dried beans that have been kept for longer than 6 months will need soaking overnight to lessen their cooking time. As a rule, the less time beans have been kept, the shorter the soaking and cooking they need. The times given here are suited to freshly purchased beans.