Green Bean Salad III

Green Bean Salad III Recipe with Mushrooms and Red Onion

Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Green Bean Salad III is a refreshing and flavorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of fresh green beans, mushrooms, and red onion tossed in a tangy vinaigrette dressing is sure to please your taste buds.

History

Green Bean Salad has been a popular dish for many years, with variations of the recipe found in different cuisines around the world. This particular version of the salad adds mushrooms and red onion for extra flavor and texture.

Ingredients

12 oz (340 g) of fresh small green beans, ends trimmed
8 fresh mushrooms, sliced
0.5 cup of chopped red onion
3 tbsp of canola or corn oil
1 tbsp of balsamic or red wine vinegar
1 clove of garlic, minced
0.5 tsp of salt
0.25 tsp of freshly ground pepper

How to prepare

Cook the green beans in a large pot of boiling water for 5 minutes and then drain them.
Plunge the beans into a bowl of ice water to stop the cooking process and retain their bright green color.
Drain the beans and place them in a large bowl.
Add the mushrooms and onions to the beans and toss them together.
For the dressing, whisk the oil into the vinegar in a small bowl. Then, add the remaining ingredients and pour the dressing over the green beans.
Toss the ingredients lightly to combine them.
Serve immediately.

Variations

Add cherry tomatoes or bell peppers for extra color and flavor.
Substitute white wine vinegar for the balsamic vinegar for a different taste.

Cooking Tips & Tricks

Be sure to cook the green beans until they are just tender, as overcooking can make them mushy.

- Plunging the cooked green beans into ice water helps them retain their vibrant green color.

- Toss the salad ingredients gently to avoid crushing the beans and mushrooms.

Serving Suggestions

Green Bean Salad III can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light lunch.

Cooking Techniques

Blanching the green beans helps them retain their color and texture.

- Whisking the oil into the vinegar helps emulsify the dressing.

Ingredient Substitutions

You can use olive oil instead of canola or corn oil.

- Red wine vinegar can be used in place of balsamic vinegar.

Make Ahead Tips

Green Bean Salad III can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Serve Green Bean Salad III in a large bowl or on a platter garnished with fresh herbs like parsley or chives.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or a crusty baguette.

Storage and Reheating Instructions

Store any leftovers of Green Bean Salad III in an airtight container in the refrigerator. Reheat gently in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Green Bean Salad III contains approximately 120 calories.

Carbohydrates

Each serving of Green Bean Salad III contains approximately 10 grams of carbohydrates.

Fats

Each serving of Green Bean Salad III contains approximately 10 grams of fats.

Proteins

Each serving of Green Bean Salad III contains approximately 2 grams of proteins.

Vitamins and minerals

Green beans are a good source of vitamins A, C, and K, as well as minerals like potassium and manganese.

Alergens

This recipe contains mushrooms, which may be allergenic to some individuals.

Summary

Green Bean Salad III is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Green Bean Salad III is a simple and delicious dish that is perfect for summer gatherings or as a light and healthy meal. With its fresh ingredients and tangy dressing, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Green Bean Salad III. It was a warm summer day, the sun shining brightly through the windows of my tiny kitchen. I had just returned from the local farmer's market, where I had picked up some fresh green beans and a handful of cherry tomatoes. As I unpacked my bags, my neighbor, Mrs. Jenkins, popped by for a visit. Mrs. Jenkins was known in our neighborhood for her delicious home-cooked meals, and I always looked forward to learning new recipes from her.

As we sat at the kitchen table sipping on some lemonade, Mrs. Jenkins suddenly remembered a recipe she had recently come across in an old cookbook. She rummaged through her oversized purse and pulled out a tattered piece of paper with the words "Green Bean Salad III" scribbled at the top. She explained that it was a family recipe passed down from her great-grandmother, who had been known for her culinary skills.

Mrs. Jenkins began to recite the ingredients and instructions for the salad, her eyes sparkling with excitement. The recipe called for blanched green beans, cherry tomatoes, red onion, feta cheese, and a tangy vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and fresh herbs. As she described how all the flavors came together to create a perfect balance of sweetness and acidity, my mouth watered in anticipation.

After jotting down the recipe in my own handwriting, Mrs. Jenkins offered to stay and help me prepare the salad. We worked side by side in the kitchen, chopping vegetables, whisking the vinaigrette, and assembling the salad in a large serving bowl. As we tasted the finished dish, I was struck by how the simple combination of fresh ingredients could create such a flavorful and satisfying meal.

From that day on, Green Bean Salad III became a staple in my kitchen. I would make it for family gatherings, potlucks, and even just for myself on lazy Sunday afternoons. Each time I prepared the salad, I would think back to that sunny day in my kitchen with Mrs. Jenkins, and I would be grateful for the gift of her recipe.

As the years passed, I continued to refine the recipe, making small tweaks here and there to suit my own tastes. I experimented with different herbs and spices, added a squeeze of lemon juice for extra brightness, and occasionally swapped out the feta cheese for goat cheese or blue cheese for a different flavor profile. No matter how many times I made it, Green Bean Salad III never failed to impress.

I often found myself sharing the recipe with friends and family, passing on the tradition of this delicious dish to the next generation. I would write it out on recipe cards, complete with detailed instructions and personalized notes, so that others could experience the joy of making and enjoying Green Bean Salad III.

As I grew older, my love for cooking only deepened, and I began to collect recipes from all over the world. I would attend cooking classes, read cookbooks voraciously, and travel to different countries to learn about their culinary traditions. But no matter how many new recipes I discovered, Green Bean Salad III remained a constant in my repertoire, a reminder of that fateful day with Mrs. Jenkins and the simple pleasures of home cooking.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of my culinary creations, I am filled with a sense of contentment. The memories of that sunny day with Mrs. Jenkins and the recipe for Green Bean Salad III will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting connections. And as I take a bite of the salad, the flavors bursting on my tongue, I am grateful for the love and joy that cooking has brought into my life.