String Bean and Mushroom Salad

Ingredients

• 1 quart water
• 1 pound haricots verts or string beans, trimmed
• Salt and freshly ground pepper to taste
• ½ pound fresh mushrooms
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• ¼ teaspoon ground cumin
• ¼ teaspoon Tabasco
• 3 tablespoons canola or vegetable oil
• 1 cup thinly sliced red onions
• ¼ cup chopped fresh chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    157 calories; 11 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 4 grams protein; 312 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. Wash and dry the mushrooms, then slice them thinly.
3. Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
4. In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.

15 minutes