Green Beans and Mushrooms
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The longer this quick-and-easy salad stands, the more flavour the beans absorb. For best results, make it a day ahead and serve at room temperature.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 173 |
| pro | 6 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 284 mg |
| potassium | 373 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit C | 2% |
| folate | 23% |
Suggested Recipes
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1-1/4 lb (625 g) green beans, trimmed
1/3 cup (75 mL) extra-virgin olive oil
2 shallots, halved and sliced
2 cloves garlic, thinly sliced
1 lb (500 g) cremini mushrooms, quartered
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) white wine vinegar
Preparation:
In large pot of boiling salted water, blanch green beans until tender-crisp, about 4 minutes. Drain and cool under cold water; drain again and place in bowl.
In skillet, heat oil over medium heat; cook shallots and garlic for 30 seconds. Add mushrooms, salt and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes. Remove from heat; add vinegar.
Toss mushroom mixture with beans. Let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)
In skillet, heat oil over medium heat; cook shallots and garlic for 30 seconds. Add mushrooms, salt and pepper; cook, stirring occasionally, until tender and golden, about 10 minutes. Remove from heat; add vinegar.
Toss mushroom mixture with beans. Let stand for 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)
Tags:
Salads and Salad Dressings; Vegetables; Boil/Simmer; Skillet; Make-Ahead; Mothers/Fathers Day;
Source
Canadian Living Magazine: June 2009
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