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Mushroom and bean salad

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Mushroom and Bean Salad
Mushroom and Bean Salad
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

    (plus standing time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

Mushrooms are a great low calorie addition to any summer salad and with beans they make a healthy, filling and low-calorie dinner - a winner all round! This recipe serves 4 people and takes about 13 mins to prepare and cook. This recipe is ideal if you're in a hurry. Perfect as a hearty lunch or light dinner. This salad would make a perfect side dish too for BBQ food.

Ingredients

  • 200g frozen edame (soya) beans
  • 100g green beans, halved
  • 150g pack button mushrooms, halved
  • 1 small red onion, chopped
  • 410g can mixed beans, drained
  • 100g piece chorizo sausage, diced
For the dressing:
  • 1tbsp sundried tomato paste
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • 1 clove garlic, finely chopped
  • Salt and freshly ground black pepper

This is delicious with flaked canned tuna or some leftover cooked salmon. If you're a vegetarian you could always add some crumbled Feta cheese.

Method

  1. Bring a saucepan of water to the boil, add the edame and green beans and cook for 3 minutes, drain then rinse with cold water and drain again.
  2. Add to a salad bowl with the mushrooms and chopped onion. Add the drained canned beans and chorizo and mix together.
  3. Put all the dressing ingredients into a small bowl and whisk together. Drizzle over the salad, cover and leave to stand for 30 minutes before serving. Serve with French bread to mop up the dressing.

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  • 3
(11 ratings)

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