Sunday, April 15, 2012

(working recipe) Garlicy green bean and mushroom salad

I had this when I was in Las Vegas and I couldn't stop eating it. So, I'm trying to replicate it to some extent. This recipe will probably be edited in the future as I keep tweaking it.
Fresh green beans (I used a "bag" of thin trimmed green beans, which might be about 3 cups or so. I'd love to have found some "haricots verts" super small ones, but it was a no go this time)
small carton of small button mushrooms
1/2 to 1 orange, yellow, or red bell pepper, cut into very thin strips
4 large cloves garlic, pressed
olive oil
few pinches of salt
onion powder and garlic powder (optional)
1/2 cup to 1 cup of broth of your choice (I recommend vegetable or chicken)
Saute garlic and mushrooms in olive oil over medium-high heat for a few minutes. Add green beans and sautee a few more. Add broth and spices and and cover well.
Let veggies steam until the green beans are cooked but not "soft." You want them to be more al dente than mushy.
Remove from heat and drain extra liquid. Cool in fridge until cold (or use ice cubes and then strain out the water). Add bell pepper slivers and mix well. adjust spices and add a tiny bit more olive oil if you wish. Serve

thoughts- I might add some dijon mustard next time. not sure yet