1 pound canned white beans or butter beans
3 celery stalks
small bunch fresh parsley
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp mustard
1 tsp sugar
Drain the beans and rinse well. Chop the celery stalks and parsley. Transfer the beans, celery and parsley to a serving bowl. Reserve some parsley to garnish.
In a separate bowl combine the olive oil, vinegar, mustard, salt, pepper and sugar, throughly whisk to combine. Pour the dressing over the bean mixture, toss to combine. Sprinkle with parsley to garnish.