MiXED BEAN & MUSHROOM SALAD

On September 3, 2013 by Tina Diep

beans 1024x682 MiXED BEAN & MUSHROOM SALADking beans 682x1024 MiXED BEAN & MUSHROOM SALADOne of my favorite weekend pastimes is exploring the local farmers market in Fort Greene, Brooklyn. There has been no better way for me to discover a world of produce out there that I didn’t know existed. The farmers are always patient enough to explain the tastes and cooking possibilities, which inspires me to try something new.

I had a few leftover fresh green beans in my refrigerator and decided to buy some more fresh beans from the farmers market to make a salad. I bought deep purple colored beans (king beans) and purple striped white colored beans (dragon tongue beans). I thought the dish would look amazing with different colored beans, but I forgot that the purple color turns to green when you cook them (not surprisingly, they are also called magic beans).

This combination of beans, mushrooms and tomatoes is wonderful.

Mixed bean salad FG 1024x1024 MiXED BEAN & MUSHROOM SALAD
Mixed bean & mushroom salad
Mixed bean salad FG 1024x1024 MiXED BEAN & MUSHROOM SALAD
Serves 4
Print
326 calories
35 g
6 g
18 g
13 g
3 g
772 g
222 g
19 g
0 g
14 g
Nutrition Facts
Serving Size
772g
Servings
4
Amount Per Serving
Calories 326
Calories from Fat 157
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 6mg
2%
Sodium 222mg
9%
Total Carbohydrates 35g
12%
Dietary Fiber 11g
46%
Sugars 19g
Protein 13g
Vitamin A
115%
Vitamin C
156%
Calcium
24%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 11 oz. (300 grams) fresh green/mixed beans, ends cut off
  2. • 2-4 tablespoons of olive oil
  3. • 5 oz. (140 grams) white button mushrooms
  4. • ½ large red onion, thinly sliced
  5. • 20 cherry tomatoes, cut in halves
  6. • 1 garlic clove, mashed lightly with the knife then thinly sliced
  7. • 1 oz. (30 grams) slivered almonds
  8. • Salt and pepper
  9. • ¼ teaspoon oregano
  10. • ¼ cup of parmesan cheese, shaved
Instructions
  1. 1. Steam beans for a few minutes*, making sure that the beans still have a bit of crunch. Rinse them under cold water to keep them from overcooking and set them aside (steaming is the best way to retain the nutritional content of the beans).
  2. 2. In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Make sure that the pan is hot before tossing in the mushrooms. Spice them with a little salt and pepper and cook until browned.
  3. 3. Put the mushrooms aside, lower to medium heat, and add 2 tablespoons of olive oil. Toss in the onions and sauté for 2 minutes, and then add the sliced garlic to the pan. Continue until the onions are soft and translucent, and then add the slivered almonds. Sauté until the almonds are toasted and browned.
  4. 4. Add the cherry tomatoes halves to the pan, and sprinkle with oregano, salt and pepper and sauté for a few minutes to release the juices and sweetness from the tomatoes.
  5. 5. Toss in the steamed beans and sautéed mushrooms and cook just long enough to heat the vegetables through.
  6. 6. Serve in a bowl topped with shaved pecorino or parmesan cheese.
Notes
  1. *If you have different kinds of beans, you will need to steam them separately as they will have different cooking times.6
beta
calories
326
fat
18g
protein
13g
carbs
35g
more
DiepLicious http://dieplicious.com/
Mixed bean and mushroom salad 682x1024 MiXED BEAN & MUSHROOM SALAD

 

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