Green Bean Salad With Chickpeas and Mushrooms
A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.
- 1/2 pound green beans
- 3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
- 2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
- 1 ounce shaved Parmesan (about 1/4 cup)
- 3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, green shoot removed, finely minced or put through a press
- 6 tablespoons extra virgin olive oil
- Freshly ground pepper
- Optional: 1/4 red pepper, sliced
1. Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
2. Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
3. Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Yield: Serves 4.
Advance preparation: Assemble the ingredients and make the dressing several hours before serving. Cover with plastic so the mushrooms don’t dry out. Toss just before serving so that the beans retain their bright color.