Mushroom-Potato Salad with White Beans

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Mushroom-Potato Salad with White Beans

4 servings

 

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 G TOTAL FAT (1 SAT. FAT); 44 G

CARB.; 0 MG CHOL; 146 MG SOD.; 8 G FIBER