Cannellini Bean and Asparagus Salad with Mushrooms
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your recipe box, Cannellini Bean and Asparagus Salad with Mushrooms might be a recipe you should try. For 95 cents per serving, you get a side dish that serves 6. One portion of this dish contains about 8g of protein, 20g of fat, and a total of 270 calories. 309 people have made this recipe and would make it again. This recipe from foodandspice.blogspot.com requires olive oil, white mushrooms, fresh tarragon, and pepper. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Similar recipes are Cannellini Bean Salad, Refreshing Cannellini Bean Salad, and Cannellini-and-Green Bean Salad.
Servings: 6
Ingredients:
1 1/4 cups dried cannellini (white kidney) beans (3 3/4 cups cooked)
handful of dried curry leaves, crumbled (or 1 bay leaf)
1/4 cup fresh tarragon
1 clove garlic, minced or crushed
juice from 1 lemon (3 tablespoons)
1 teaspoon grated lemon zest
1/2 cup olive oil
2 teaspoons olive oil
fresh cracked black pepper to taste
1 teaspoon sea salt, or to taste
8 large white mushrooms, sliced
1 to 1 1/2 teaspoons Dijon or grain mustard, to taste
Equipment:
sauce pan
bowl
frying pan
food processor
blender
Cooking instruction summary:
Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch. Transfer to the salad bowl.Now cook the mushrooms. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid. Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.Pour the dressing over the salad, season with salt and pepper, and toss. Serve at room temperature or chilled.
Step by step:
1. Rinse the cannellini beans and soak for 8 hours or overnight in several inches of water.
2. Drain and rinse, then transfer to a medium saucepan and cover with fresh water.
3. Add the curry leaves or bay leaf and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart.
4. Drain and transfer to a large salad bowl.Meanwhile, snap the woody ends off of the asparagus spears and steam the spears for 6 minutes or until just tender but still retaining their crunch.
5. Transfer to the salad bowl.Now cook the mushrooms.
6. Heat the oil in a large skillet over high heat. As soon as the oil is hot, drop in the mushrooms and cook, stirring constantly, for 5 minutes or until the mushrooms begin to brown and lose some of their liquid.
7. Transfer to the bowl with the asparagus.To make the dressing, combine the tarragon, lemon zest, garlic, lemon juice, olive oil and mustard in a small food processor or blender. Process until smooth.
8. Pour the dressing over the salad, season with salt and pepper, and toss.
9. Serve at room temperature or chilled.
Nutrition Information:
covered percent of daily need
