Green Beans and Mushrooms

Green Beans and Mushrooms Author: Canadian Living Credits: Green Beans and Mushrooms

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.

  • Portion size 8 servings

Ingredients

  • 1 1/4 lb green bean trimmed
  • 1/3 cup extra-virgin olive oil
  • 2 shallots halved and sliced
  • 2 garlic cloves thinly sliced
  • 1 lb cremini mushrooms quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons white wine vinegar

Method

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.)

Nutritional facts Per serving: about

  • Sodium 284 mg
  • Protein 6 g
  • Calories 173.0
  • Total fat 10 g
  • Potassium 373 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 17 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Beans and Mushrooms