Nutrition per serving may change if servings are adjusted.
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 ½ inch thick
2 cloves garlic, thinly sliced
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon chopped fresh dill or 1 teaspoon dried
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.
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.
103 calories;5.0 g fat(1.0 g sat); 3.0 g fiber; 9.0 g carbohydrates; 4.0 g protein; 38.0 mcg folate; 0 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 537.0 IU vitamin A; 9.0 mg vitamin C; 40.0 mg calcium; 1.0 mg iron; 103 mg sodium; 371.0 mg potassium