Here’s an appealing medley of chickpeas and green beans embellished with brown mushrooms sautéed in balsamic vinegar and olive oil.
I hesitate to call this a salad, though it’s meant to be served at room temperature.So let’s just call it a cool dish that goes well with many kinds of meals.
I often talk about ingredients that are a “flavor bomb” or “yum factor” and I would say that the balsamic-sautéed mushrooms in this dish serve as both! It’s also super-easy and quick it is to make this dish, and it’s one that transports well to potlucks.
A year-round dish: It’s a sturdy dish for an outdoor summer dinner with grilled vegetables. It’s just as good in cool weather, even winter, when traditional salads just don’t call to you.
Complete the meal: A warm grain dish would be a perfect pairing in that case. Spring through summer, you can serve it with fresh corn on the cob and, if you want a bigger meal, a simple tofu dish.
- 8 ounces mushrooms, preferably cremini (aka baby bella)
- 2 tablespoons balsamic vinegar, divided
- 2 tablespoons olive oil, divided
- 2 cups green beans, fresh or frozen (thawed), cut into 1-inch lengths
- 15-ounce can chickpeas, drained and rinsed
- 4 small tomatoes, diced, or 1 cup halved cherry tomatoes
- 1/2 cup chopped green pimiento olives (see note)
- 2 scallions, thinly sliced
- 1 to 2 tablespoons lemon juice, to taste
- 1/4 cup chopped parsley or cilantro, optional
- Salt and freshly ground pepper to taste
- Clean and stem the mushrooms, then slice them.
- Heat half of the vinegar and oil in a medium skillet. Add the mushrooms and cook over medium heat, stirring occasionally, until they’re nicely glazed, about 5 minutes. No liquid should remain in the pan. Transfer to a mixing bowl.
- Use the same skillet to steam the green beans just until bright green and tender-crisp. Use just enough water to keep the pan moist.
- Transfer the steamed green beans to a colander and rinse with cool running water until they’ve stopped steaming. Drain well and transfer to the mixing bowl with the mushrooms.
- Add the remaining ingredients plus the additional olive oil and balsamic vinegar (you can omit the extra tablespoon of olive oil if you prefer).
- Transfer to a serving bowl or platter and serve at once.
You can buy chopped green olives in a jar (sometimes labeled "salad olives") or chop them by hand if whole.
Amount Per Serving:Calories: 205Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 366mgCarbohydrates: 30gFiber: 9gSugar: 9gProtein: 9g
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