String Bean and Mushroom Salad
Published November 5, 1991
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 quart water
1 pound haricots verts or string beans, trimmed
Salt and freshly ground pepper to taste
½ pound fresh mushrooms
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
¼ teaspoon ground cumin
¼ teaspoon Tabasco
3 tablespoons canola or vegetable oil
1 cup thinly sliced red onions
¼ cup chopped fresh chives
Nutritional analysis per serving (4 servings)
14 grams carbs; 161 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 5 grams fiber; 1075 milligrams sodium; 5 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
- Step 2
Wash and dry the mushrooms, then slice them thinly.
- Step 3
Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
- Step 4
In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.
Private Notes
Comments
Did not have mushrooms or chives so used frozen green beans and green onions. Was very good dressing.
Used Vidalia and omitted hot sauce. Very tasty, excellent texture.