GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS

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Green Bean Salad With Chickpeas and Mushrooms image

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 13

1/2 pound green beans
3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 ounce shaved Parmesan (about 1/4 cup)
3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, green shoot removed, finely minced or put through a press
6 tablespoons extra virgin olive oil
Freshly ground pepper
Optional: 1/4 red pepper, sliced

Steps:

  • Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
  • Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
  • Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams

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