Green beans are often available trimmed, packaged and ready-to-cook, which can be a time saver. Tip: Cook the beans to al dente, so that they retain a firm texture and subtly sweet flavor.
Green Bean & Mushroom Salad With Herbaceous Thai Dressing
| Serves 6 |
109 calories per serving
- 1 1/2 pounds fresh green beans
- 1/2 pound dark flavorful mushrooms such as shiitake, Crimini, or a combination
- 1 tablespoon olive oil
- 11/2 teaspoons fresh garlic, minced
- 1/4 – 1/2 purple onion, sliced thin
- Salt & fresh ground pepper to taste
- Optional: 1/2 cup microgreens
Herbaceous Thai Dressing
- 1 tablespoon sesame oil or peanut butter
- 1 tablespoon vegetable oil
- 2 tablespoons fresh squeezed orange juice
- 1 tablespoon rice wine vinegar
- 1/3 cup lite coconut milk
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 1 1/2 teaspoons garlic
- 1/4 teaspoon sugar
- 1/8 – 1/4 teaspoon cayenne
- 1 sprig fresh mint leaves
- pepper 1 sprig fresh basil leaves
Prepare the salad ingredients: Rinse and trim the green beans. Fill a medium saucepan with water and bring to a full boil over high heat. Add the green beans and cook for about 45 seconds. Drain in a colander; rinse with cold water to stop the cooking and set aside.
Rinse and pat dry the mushrooms. Trim off the stems and cut into roughly 1/4 – 1/2 inch thick pieces. In a medium non-stick skillet, heat the olive oil over medium high heat. Add the mushrooms along with the minced garlic and a generous sprinkle of salt and pepper and sauté, turning occasionally, until very soft. Remove from the heat.
Make the dressing: In a blender, mix all of the dressing ingredients – except for the mint and basil leaves – until well combined. Taste test the dressing, and adjust spices accordingly. Add the mint and basil to the blender and pulse until the herbs are broken down but not liquefied.
Assemble the salad: In a salad bowl, toss the green beans with the red onion slices and a light coating of the dressing. Add about half of the sautéed mushrooms and toss again. Garnish the salad with the remaining mushrooms and the microgreens (optional). Serve, and enjoy!