Mushroom & String Bean Salad

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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.

 Mushroom & String Bean Salad
photographer: Bryan McCay
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 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

Directions
  1. Cover and refrigerate for up to 8 hours.

  2. 6 servings, about 3/4 cup each

  3. 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.

  4. 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.


Nutritional Facts

Servings
6
Per serving
Calories
103
Carbohydrates
9g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
4g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
371mg
Sodium
103mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (15% daily value)

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