Mushroom & String Bean Salad
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.
Servings
6 servings, about 3/4 cup each
Prep Time
25 minutes
Total Time
40 minutes
Ingredients
- 1pound green and/or yellow wax beans, trimmed and cut into 1-inch pieces
- 2tablespoons extra-virgin olive oil, divided
- 1pound mushrooms, such as baby bella or button, sliced 1/2 inch thick
- 2cloves garlic, thinly sliced
- 1/4teaspoon salt
- 1/4teaspoon freshly ground pepper
- 1/2cup dry white wine
- 1/4cup white-wine vinegar
- 1tablespoon chopped fresh dill or 1 teaspoon dried
Instructions
- 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.
- 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.
Tips
Cover and refrigerate for up to 8 hours.
Nutrition Facts
Per serving (recipe makes 6 servings, about 3/4 cup each)
| Calories | 102.93kcal |
|---|---|
| Carbohydrate Total | 9.33g |
| Total Sugars | 4.44g |
| Added Sugars | 0g |
| Fiber | 3.22g |
| Total Fat | 5.14g |
| Saturated Fat | 0.74g |
| Mono Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 102.66mg |
| Protein | 3.86g |
| Potassium | 370.68mg |
| Calcium | 39.78mg |
| Chromium | 1mcg |
| Folate | 38.18mcg |
| Iron | 0.96mg |
| Omega-6 | 1g |
| Trans Fatty Acid | 92.21g |
| Vitamin A | 486.31IU |
| Vitamin C | 9.31mg |
| Vitamin E | 1mg |
| Zinc | 1mg |
| Phosphorus | 0mg |
| Vitamin B3 | 3mg |
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