(The ad below will not display on your printed page)
Mushroom & String Bean Salad
EatingWell Test Kitchen
“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.”
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
1Bring 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.
2Heat 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.