Bean Salad with Chard and Mushrooms
Author: Celtic Celiac
Cuisine: Gluten Free, Dairy Free
Serves: 6-8 side dish servings
- 1 bundle swiss or rainbow chard, stripped from stems and chopped into 1-2 inch strips
- 8 ounces mini or button mushrooms, thinly sliced (Baby Bella, White, or Crimini)
- 1 medium yellow onion, minced
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 4 tablespoons red wine vinaigrette
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste (I used ¼ teaspoon of each)
- Wash and dry the chard and mushrooms. Prepare chard, mushrooms, and onion as directed above.
- In a large sauté pan, heat the olive oil and half (2 tablespoons) of the red wine vinaigrette over medium heat.
- Meanwhile, empty beans into a colander. Wash, drain and dry, then set aside in a large bowl.
- Add the mushrooms and onions to the sauté pan and cook for approximately 5 minutes, tossing often.
- Next, add the chard and the remaining red wine vinaigrette. Toss together until chard is wilted, approximately another 5 minutes.
- Add mixture to beans. Toss until well mixed.
- Add lemon juice, salt and pepper to mixture and toss.
- For best results, cool mixture before serving.
Recipe by Celtic Celiac at https://www.celticceliac.com/bean-salad-with-chard-and-mushrooms/
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