Green Bean, Mushroom And Olive Salad
Published September 2, 1997
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Nutritional analysis per serving (2 servings)
15 grams carbs; 108 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 138 milligrams sodium; 6 grams protein; 7 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 green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
- Step 2
Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
- Step 3
Wash, trim and thinly slice scallions. Pit olives.
- Step 4
Whisk oil, vinegar and mustard in a large bowl.
- Step 5
When green beans and mushrooms are cooked, drain.
- Step 6
Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.
Private Notes
Comments
A classy salad of great simplicity. 5 or 6;chopped anchovies adds a high note of brine.