Warm Green Bean and Mushroom Salad

By Marian Burros

Published January 3, 1995

Total Time
15 minutes
Rating
3(8)
Comments
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Featured in: PLAIN AND SIMPLE; Preserving the Taste But Reducing the Fat

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Ingredients

Yield:2 servings

  • 8 ounces green beans

  • 8 ounces mushrooms

  • 1 teaspoon olive oil

  • 2 tablespoons chicken stock

  • 2 tablespoons balsamic vinegar

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

15 grams carbs; 101 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 4 grams fiber; 183 milligrams sodium; 6 grams protein; 9 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

  1. Step 1

    Wash, trim and steam green beans over hot water, 5 to 7 minutes.

  2. Step 2

    Wash, trim and slice mushrooms.

  3. Step 3

    Whisk oil, stock and vinegar in serving bowl; add mushrooms.

  4. Step 4

    When green beans are cooked, drain stir into bowl and season with salt and pepper.

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3 out of 5
8 user ratings
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