Mushroom & String Bean Salad

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From: EatingWell Magazine July/August 2012

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 pound green and/or yellow wax beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound mushrooms, such as baby bella or button, sliced 1/2 inch thick
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried

Preparation

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  1. 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.
  2. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 103 calories; 5 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 38 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 537 IU vitamin A; 9 mg vitamin C; 40 mg calcium; 1 mg iron; 103 mg sodium; 371 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily value)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

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