GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
- Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
- Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MUSTY DAN GAMBO
[email protected]This salad is perfect for a summer picnic or barbecue.
Md Forhad Mia
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
scott Sousa
[email protected]I've never been a fan of green beans, but this salad changed my mind. The roasted mushrooms and tangy dressing really elevated the flavor of the green beans.
Favour Ernest
[email protected]This salad is a great make-ahead dish. You can roast the mushrooms and make the dressing ahead of time, then assemble the salad just before serving.
Chandra Branch
[email protected]I love the combination of flavors and textures in this salad. The roasted mushrooms add a savory umami flavor, while the green beans and chickpeas add a fresh and crunchy contrast.
Liam Fenton
[email protected]This salad is a great way to use up leftover roasted mushrooms.
Faheem Abbas
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's a great dish to bring to potlucks or parties.
polyanna
[email protected]This is one of my favorite summer salads. It's light, refreshing, and perfect for a picnic or barbecue.
DC Paxtor
[email protected]I'm not usually a fan of green beans, but this salad changed my mind. The roasted mushrooms and tangy dressing really elevated the flavor of the green beans.
Chidera Eze
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Ashraf Ashraf
[email protected]The dressing is what really makes this salad special. It's tangy, savory, and perfectly balanced.
Sasha Nixon
[email protected]I love that this salad is so versatile. I've added roasted red peppers, crumbled feta cheese, and even some leftover grilled chicken to it before. It's always delicious!
Verna Randall
[email protected]This recipe is a great way to use up leftover green beans and mushrooms. It's also a healthy and delicious side dish that can be served at any occasion.
Yours Afra (Afra)
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors and textures.
Aimzy aimz
[email protected]This green bean salad with chickpeas and mushrooms is a delightful dish that combines healthy and flavorful ingredients. The dressing is tangy and complements the roasted mushrooms and crisp green beans perfectly.