This green bean salad recipe is a versatile warm-weather side dish that is great made a few hours ahead. Serve it room temperature or cold. Source: EatingWell Magazine, July/August 2012

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Ingredients

Directions

  • Bring a large saucepan of water to a boil. Add beans and cook, uncovered, just until tender-crisp, 3 to 4 minutes. Rinse under cold water; drain and pat dry.

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  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms soften and start to release their liquid, 4 to 5 minutes. Add wine and vinegar; bring to a simmer and cook until the liquid is reduced slightly, 4 to 5 minutes. Transfer to a large bowl. Stir in the beans, the remaining 1 tablespoon oil and dill. Refrigerate until cooled, stirring once or twice, about 15 minutes.

Tips

Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutrition Facts

103 calories; 5.1 g total fat; 0.7 g saturated fat; 103 mg sodium. 371 mg potassium; 9.3 g carbohydrates; 3.2 g fiber; 3 g sugar; 3.9 g protein; 537 IU vitamin a iu; 9 mg vitamin c; 38 mcg folate; 40 mg calcium; 1 mg iron; 23 mg magnesium;

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Rating: 2 stars
07/07/2019
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