White Bean & Forest Mushroom Salad

HomeClinics & ProgramsELLICSR KitchenWhite Bean & Forest Mushroom Salad

Skill Level	Easy

Preparation Time	5 minutes	Total Time	15 minutes
Servings	4	Cost Per Serving	$1.45

Salad

1 1/2 cups (or 1 14 oz can)	White Beans (cooked or drained and rinsed)
2 cups	Mixed Mushrooms (Shiitake, Cremini, Chantrelle, Portobello, Oyster), sliced
2 cups	Arugula or Endive
2 tsp	Olive Oil

Dressing

1/2	Lemon, juiced
1 tsp	Olive Oil
1/4 cup	Fresh Herbs (choose any variety like oregano, parsley, thyme, rosemary, etc., finely chopped
To Taste	Sea Salt and Freshly Ground Black Pepper

Add mushrooms to a large sauté pan over medium heat and drizzle olive oil over them. Make sure the mushrooms are spread out in a single layer; if they are piled on top of each other they will get soggy. Cook mushrooms until they are soft and golden brown.
In a bowl combine chopped herbs, lemon juice and olive oil to make the dressing.
Add mushrooms, beans and arugula to the bowl with the dressing. Toss well and season to taste.

PDF link to nutrition facts table for white bean and forest mushroom salad

Did you know mushrooms may have heart health benefits? Cell and animal studies suggest that naturally occurring chemicals found in mushrooms may help reduce inflammation and damage to the aorta. These chemicals may also improve blood flow.
Fresh green herbs such as thyme and rosemary are rich in antioxidants that help prevent cell damage. Antioxidants may also help prevent inflammation, cancer and signs of aging.
In ancient Greece, students would put sprigs of rosemary in their hair when studying for exams because it was believed to improve memory. They may have been on to something: research suggests that naturally occurring chemicals found in rosemary may help improve the blood flow to the brain, which could improve concentration.