White Bean and Mushroom Salad

Kateryna Bondar
White Bean and Mushroom SaladWhite Bean and Mushroom Salad
Cuisine
Course
Serves 4 people
Prep time
10m
Cook Time
10m

A salad of canned white beans and button mushrooms is a fast fix for when guests are already on their way and time is short. The beans bring substance and protein, while mushrooms fried with onion and carrot bring a rich, meaty flavor, so on a Lenten day it easily stands in for a full warm appetizer.

The key is to drain the liquid thoroughly from both the beans and the mushrooms, or the salad turns watery. Add the beans to the finished saute and fold them in gently so they stay whole rather than collapsing into mash.

Carrot and onion are traditionally fried together until soft and golden, and that saute sets the tone for the whole dish. Want it livelier? Toss in a garlic clove near the end of frying, or a spoonful of tomato paste. Fresh herbs and a few drops of lemon juice freshen the finished salad, which is just as good warm as it is chilled.

Part of Ukrainian cuisine — 287 more recipes in the section.

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Ingredients

  • 1 Piece
    can of white beans
  • 1 Piece
    can of button mushrooms
  • 1
    carrot
  • 1
    onion
  • vegetable oil

Instructions

  1. Drain the liquid from the canned beans and mushrooms.

  2. In a skillet with vegetable oil, fry the finely chopped onion, the mushrooms, and the grated carrot.

  3. Transfer the sauté to a salad bowl, add the beans, and stir.

  4. Season with salt if needed and serve warm or chilled.

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