Green Bean, Mushroom, Pepper and Olive Salad
Published March 12, 1996
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
8 ounces green beans
8 ounces white mushrooms
2 whole roasted red peppers
2 green onions
5 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices country bread
Nutritional analysis per serving (2 servings)
33 grams carbs; 202 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 242 milligrams sodium; 10 grams protein; 12 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
Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
- Step 2
Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
- Step 3
Rinse peppers if they come from a can or jar, and cut into thin strips.
- Step 4
Wash, trim and thinly slice the green onions. Pit the olives.
- Step 5
Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
- Step 6
When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.
Private Notes
Comments
This is a simple dish, yet surprisingly flavorful. I used Cremini mushrooms and an aged white balsamic vinegar I had in the pantry. With a slice of buttered whole wheat boule, this made a nice light meal.