STRING BEAN AND MUSHROOM SALAD

String Bean and Mushroom Salad image

Provided by Pierre Franey

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 quart water
1 pound haricots verts or string beans, trimmed
Salt and freshly ground pepper to taste
1/2 pound fresh mushrooms
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco
3 tablespoons canola or vegetable oil
1 cup thinly sliced red onions
1/4 cup chopped fresh chives

Steps:

In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
Wash and dry the mushrooms, then slice them thinly.
Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 6 grams, TransFat 0 grams