Main Page
Festive table
Salad with mushrooms and beans

Mushroom and Bean Salad

A really tasty, hearty salad — and so easy to put together. This mushroom and bean salad is a simple, budget-friendly way to dress up any table. The only cooking involved is a quick sauté of the mushrooms and vegetables. The beans are canned, straight from the jar. Serve it with juice or a glass of wine.

Esenija

Recipe author

Composition / ingredients

Servings:

Canned beans (1 can)

400

White mushrooms

250

Pickled cucumbers

Onion

Carrot

Vegetable oil

Salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 4 g

Fats 27 % 4 g

Carbohydrates 47 % 7 g

78 kcal

GI: 29 / 0 / 71

Cooking method

Cooking time: 40 min

Step 1:

How do you make mushroom and bean salad? Clean the mushrooms and rinse them, then slice thin.
Step 2:

Peel the onion and dice it. Peel the carrot and grate it on the coarse side of a box grater.
Step 3:

Drain the beans in a colander. Rinse them if needed.
Step 4:

Cut the pickled cucumbers into thin strips.
Step 5:

Sauté the mushrooms until golden.
Step 6:

Sauté the onion and carrot until softened.
Step 7:

Now combine everything in a bowl. A minced garlic clove is a nice addition. Season with salt and pepper to taste. Enjoy!

The holidays are right around the corner, and everyone's already planning their menu. I gave this new salad a try today and loved it — I think you will too.
Every oil has a smoke point — the temperature at which it starts to burn and form harmful compounds, including carcinogens. To learn how to gauge frying temperature, which oils are best for the job, and which to avoid altogether, read more here.