Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
304
Calories
8g
Protein
16g
Fat
38g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Canola | 1 tbsp (14g) | 124 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz fresh small green beans, ends trimmed
- 8 fresh mushrooms, sliced
- ½ cup chopped red onion
- 3 tbsp canola or corn oil
- 1 tbsp balsamic or red wine vinegar
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp freshly ground pepper
Directions
1
Cook the green beans in a large pot of boiling water for 5 minutes; drain.
2
Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color.
3
Drain and place in a large bowl.
4
Add the mushrooms and onions to the beans; toss to mix.
5
For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans.
6
Toss lightly.
7
Serve immediately.
Recipe sourced from
fandom