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Ingredients
½ pound white mushrooms
1 pound green beans, trimmed
2 ½ tablespoons extra-virgin olive oil
3 ½ tablespoons balsamic vinegar
½ tablespoon Dijon mustard
2 large roasted red peppers, julienned (see note)
1 bunch scallions, finely sliced, white and most of green part
10 small Italian, Greek or French olives, pitted
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 113 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 430 milligrams sodium; 3 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
Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
- Step 2
Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
- Step 3
To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.
To roast peppers, preheat the broiler, wash and place them on a baking sheet. Broil, turning often, about 2 or 3 inches from source of heat, until the skins blister and char, 15 to 20 minutes. As each pepper is ready, place in a large plastic bag and keep closed for about 10 minutes. Remove peppers; the skin should peel off easily. After peeling, cut in half and remove seeds. Refrigerate.
Private Notes