Mushroom-Potato Salad with White Beans

[Guest guest]

Mushroom-Potato Salad with White Beans

4 servings—Dairy-free

 

Source: Vegetarian Times Weekly Recipe

 

For an even smokier flavor, grill fresh red bell

peppers and the mushrooms for this satisfying salad.

 

1 lb. small white or Yukon gold potatoes, quartered

8 oz. mushrooms, preferably cremini, quartered

2 Tbs. olive oil, preferably extra-virgin

1/4 tsp. salt

1/ 4 tsp. freshly ground pepper

4-oz. jar roasted red bell peppers in water, drained

and chopped

2 small cloves garlic, very thinly sliced

1 Tbs. cider vinegar

1 cup canned cannellini (white kidney) beans, rinsed

and drained

1/4 cup chopped fresh basil

 

In medium saucepan, combine potatoes and cold water to

cover. Bring to a boil, reduce heat and simmer until

tender, about 12 minutes. Drain well. Transfer to

large bowl and set aside.

 

Meanwhile, preheat broiler. In medium bowl, toss

mushrooms with 1 tablespoon oil 1/8 teaspoon salt and

1/8 teaspoon ground pepper. Place on broiler pan and

cook, turning occasionally, until nicely colored and

tender, about 6 minutes. Set aside.

 

In small saucepan, combine pepper strips, garlic and

remaining 1 tablespoon oil. Cook gently over

medium-low heat, stirring, 5 minutes. Remove from heat

and stir in vinegar, remaining 1/8 teaspoon salt and

remaining 1/8 teaspoon pepper.

 

Add red pepper mixture to potatoes along with broiled

mushrooms, beans and basil. Toss gently to blend and

serve.

 

PER serving: 265 CAL; 9 G PROT; 7 TOTAL FAT (1 SAT.

FAT); 44 G CARB.; CHOL; 146 MG SOD.; 8 FIBER

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

Tax Center - online filing with TurboTax

http://taxes./