Green Bean, Mushroom, Pepper and Olive Salad

By Marian Burros

Total Time
20 minutes
Rating
4(9)
Notes
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Ingredients

Yield:2 servings
  • 8ounces green beans
  • 8ounces white mushrooms
  • 2whole roasted red peppers
  • 2green onions
  • 5Greek, Italian or French black olives
  • 1teaspoon olive oil
  • 1tablespoon balsamic vinegar
  • 1teaspoon Dijon mustard
  • 2slices country bread
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

202 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 10 grams protein; 242 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.

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Preparation

  1. Step 1

    Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.

  2. Step 2

    Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.

  3. Step 3

    Rinse peppers if they come from a can or jar, and cut into thin strips.

  4. Step 4

    Wash, trim and thinly slice the green onions. Pit the olives.

  5. Step 5

    Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.

  6. Step 6

    When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.

Ratings

4 out of 5
9 user ratings
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Mandy

This is a simple dish, yet surprisingly flavorful. I used Cremini mushrooms and an aged white balsamic vinegar I had in the pantry. With a slice of buttered whole wheat boule, this made a nice light meal.

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