This Mushroom and Bean Salad is a delightful and nutritious dish that’s perfect for any meal. With a combination of earthy mushrooms, creamy eggs, tangy pickles, and hearty beans, this salad is sure to satisfy. It’s easy to prepare and packed with flavors and textures.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients:
- 350 g mushrooms, cut (about 2 cups)
- Vegetable oil for frying
- Salt, to taste
- 3 eggs, boiled and cubed
- 150 g pickled cucumbers, cut (about 1 cup)
- Fresh dill, chopped (about 1/4 cup)
- 400 g canned red beans, drained and rinsed (about 2 cups)
- 1 clove garlic, minced
- Black pepper, to taste
- 2 tablespoons mayonnaise
Directions:
- Prepare the Mushrooms:
- Heat vegetable oil in a pan over medium heat.
- Add the cut mushrooms and fry for 3-4 minutes.
- Season with salt and fry for another 2-3 minutes.
- Allow the mushrooms to cool.
- Prepare the Salad:
- In a large mixing bowl, combine the cubed eggs, cooled mushrooms, pickled cucumbers, chopped dill, and red beans.
- Add the minced garlic, salt, and black pepper to taste.
- Add 2 tablespoons of mayonnaise and mix well.
- Serve:
- Serve the salad chilled or at room temperature.
Serving Suggestions:
- Serve as a side dish with grilled chicken or fish for a complete meal.
- Enjoy as a light lunch on its own or as a filling for sandwiches and wraps.
Cooking Tips:
- For extra crunch, add a handful of toasted nuts or seeds.
- If you prefer a creamier texture, add a bit more mayonnaise.
- Make sure to drain and rinse the canned beans well to remove excess sodium.
Nutritional Benefits:
- Mushrooms: Low in calories and rich in antioxidants, vitamins, and minerals.
- Eggs: Provide high-quality protein and essential vitamins and minerals.
- Pickled Cucumbers: Add a tangy flavor and are a good source of probiotics.
- Red Beans: High in fiber, protein, and essential nutrients.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free: Ensure all ingredients used are gluten-free.
- Low-Calorie: This salad is low in calories and high in nutrients, making it a great option for weight management.
Nutritional Facts (per serving):
- Calories: 200
- Protein: 10g
- Fat: 10g
- Carbohydrates: 18g
- Fiber: 5g
Storage Tips:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Mix well before serving again.
- Make Ahead: This salad can be made a few hours ahead of time and chilled in the refrigerator to allow the flavors to meld.
Why You’ll Love This Recipe:
- Quick and Easy: Simple ingredients and straightforward steps make this salad easy to prepare.
- Nutritious and Delicious: Combines the health benefits of vegetables, eggs, and beans in a tasty dish.
- Versatile: Fits well into various meal plans and dietary preferences.
Conclusion: This Mushroom and Bean Salad is a delicious and nutritious dish that’s perfect for any occasion. With its fresh, crunchy vegetables and flavorful dressing, it’s sure to become a favorite in your household. Enjoy the balance of flavors and the satisfying texture of this delightful salad!
Frequently Asked Questions
- Can I use different beans in this salad?
- Yes, you can use any beans you like, such as black beans or chickpeas.
- Can I substitute the mayonnaise?
- Yes, you can use Greek yogurt or a vegan mayo for a healthier or vegan option.
- How can I make this salad vegan?
- Use vegan mayonnaise and skip the eggs or use a plant-based egg substitute.
- Can I add other vegetables to this salad?
- Yes, feel free to add veggies like bell peppers, tomatoes, or spinach.
- Is this salad good for meal prep?
- Absolutely! It stores well in the fridge and makes a great meal prep option.
- Can I use fresh cucumbers instead of pickled?
- Yes, fresh cucumbers will add a nice crunch, though the flavor will be less tangy.
- What can I serve this salad with?
- It pairs well with grilled meats, fish, or can be eaten on its own.
- How long can I store this salad?
- It can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I use different herbs instead of dill?
- Yes, parsley, cilantro, or chives can be used as alternatives.
- How do I make the salad spicier?
- Add a pinch of red pepper flakes or a diced jalapeño for some heat.