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
- Credits : Canadian Living Magazine: June 2009
Ingredients
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
- Folate 23.0
- Calcium 4.0
- Vitamin C 2.0
