Butter Bean Vinaigrette

225 g/8 oz butter beans, soaked in cold water
overnight
salt
4 tablespoons vinaigrette dressing
4 spring onions, chopped
1 clove garlic, peeled and crushed
1 tablespoon chopped parsley, to garnish

Drain the beans, place in a pan and cover with cold water. Bring to the boil and simmer gently forl to PA hours, adding a little salt towards the end of cooking; drain.

Mix with the dressing while the beans are still warm. Add-the onions and garlic and mix well. Transfer to a serving dish and leave until cold. Sprinkle with the parsley to serve.

SERVES 4