Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
- Wash and dry the mushrooms, then slice them thinly.
- Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
- In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 6 grams, TransFat 0 grams
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