Warm Green Bean and Mushroom Salad

By Marian Burros

Total Time
15 minutes
Rating
3(8)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; Preserving the Taste But Reducing the Fat

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings
  • 8ounces green beans
  • 8ounces mushrooms
  • 1teaspoon olive oil
  • 2tablespoons chicken stock
  • 2tablespoons balsamic vinegar
  • â…›teaspoon salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

101 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 6 grams protein; 183 milligrams sodium

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

3 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.