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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2012
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Ingredients

Ingredient Checklist

Directions

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  • 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; protein 3.9g 8% DV; carbohydrates 9.3g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 2.9g; fat 5.1g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 537IU 11% DV; vitamin c 9.3mg 16% DV; folate 38.2mcg 10% DV; calcium 39.8mg 4% DV; iron 1mg 5% DV; magnesium 22.8mg 8% DV; potassium 370.7mg 10% DV; sodium 102.7mg 4% DV; thiamin 0.1mg 12% DV.

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Rating: 2 stars
07/07/2019
Mediocre Read More