Bean and Celery Salad

Total time: 15 minutes
    I originally made this salad with frozen Lima Beans, which are not available here.  Now I use flageolet, which may not be available where you live.  Use lima beans, white kidney beans (cannellini), smaller, navy beans or even edamame.... All drained, rinsed and drained again.

 Ingredients:

• 1 3/4 cup (15oz, 450gr) beans, rinsed
• 1 cup sliced celery, 2 - 3 ribs
• 1/3 cup sliced olives, any type
• salad greens
• Sherry Vinaigrette:
• 2 tsp Dijon-style mustard
• 1 1/2 tbs sherry vinegar
• 1 tsp dried chives
• 1 tsp dried thyme
• 3 tbs good olive oil

 Instructions:

• Cook beans if using frozen.  Drain and rinse if using canned.
• Slice celery 1/4 inch thick (.65cm).  If very wide cut rib in half length-wise first. 
• Roughly chop olives.
• Put beans, celery, olives into a bowl, add vinaigrette, stir well to combine.
• Refrigerate until needed.
• Sherry Vinaigrette: 
• Whisk vinegar, mustard, and herbs. 
• Slowly whisk in oil until thick.