Green Bean Salad Recipe - Cooking Index
Green Bean Salad Recipe - Cooking Index
The green beans can be cooked in advance and chilled, but do not add the dressing until just before serving or the beans will discolor. For a slightly different texture, allow the sliced mushrooms to marinate in the vinaigrette for an hour before combining with the beans and onions. The mushrooms will lose some of their crispness but will become permeated with the flavor of the dressing.
Courses: Salads| 12 oz | 340g | Fresh small green beans - ends trimmed |
| 8 | Fresh mushrooms - sliced | |
| 1/2 cup | 31g / 1.1oz | Chopped red onion |
| 3 tablespoons | 45ml | Canola or corn oil |
| 1 tablespoon | 15ml | Balsamic or red wine vinegar |
| 1 | Garlic clove - minced | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl.
Add the mushrooms and onions to the beans; toss to mix.
For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. Toss lightly. Serve immediately.
This recipe yields 4 servings. Serving size: About 1 cup.
Exchanges Per Serving: 2 Monounsaturated Fat, 2 Vegetable.
Nutrition Facts: Calories 136; Calories from Fat 99; Total Fat 11g; Saturated Fat 1g; Cholesterol 0mg; Sodium 295mg; Carbohydrate 9g; Dietary Fiber 3g; Sugars 3g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
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