Marinated Yellow Beans and Mushrooms
Yellow wax beans partner with garlicky marinated mushrooms in this crunchy make-ahead salad. You can use green beans with, or instead of, the yellow ones.
Servings: 8
Ingredients:
| Nutritional Info | |
| PER SERVING: about | - |
| cal | 59 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 146 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 4% |
| vit C | 12% |
| folate | 10% |
Suggested Recipes
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1 1/4 lb (625 g) yellow wax beans
2 tbsp (25 mL) extra-virgin olive oil
2 cups (500 mL) sliced cremini or white mushrooms
1/2 tsp (2 mL) salt
3 cloves garlic, thinly sliced
1 tsp (5 mL) dried oregano
1 tbsp (15 mL) each balsamic and white_wine_vinegar
Pinch pepper
Preparation:
In large pot of boiling salted water, cook beans until tender-crisp and colour deepens, about 3 minutes. Drain and chill under cold water, drain and place in bowl.
In large skillet, heat oil over medium-high heat; cook mushrooms and salt until softened and no liquid remains, about 3 minutes. Stir in garlic and oregano; cook for 1 minute. Remove from heat. Stir in balsamic vinegar, white wine vinegar and pepper, pour over beans and toss to combine. Cover and marinate for 3 hours at room temperature. (Make-ahead: Refrigerate for up to 24 hours.)
Additional Information
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