Fresh mushroom, coriander & bean salad

Mushroom Coriander and Bean Salad
  • Serves: 1
  • Preparation: 15 minutes
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Ingredients

500 g button mushrooms
¼ red onion, finely chopped
1 bunch fresh coriander
800 g (2 x 400g cans) canned butter beans, rinsed and drained
½ tsp cinnamon
½ tsp fresh thyme
¼ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
½ tsp sea salt
freshly ground black pepper

Method

1

Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.

2

Serve with sliced sourdough with olive oil for dipping.

Ingredients

 500 g button mushrooms
 ¼ red onion, finely chopped
 1 bunch fresh coriander
 800 g (2 x 400g cans) canned butter beans, rinsed and drained
 ½ tsp cinnamon
 ½ tsp fresh thyme
 ¼ cup olive oil
 2 tbsp lemon juice
 2 tbsp white wine vinegar
 ½ tsp sea salt
 freshly ground black pepper

Directions

1

Slice the mushrooms. Finely chop the red onion. Pick the coriander leaves from stalks and chop. Place mushrooms, red onion, coriander and butterbeans in a large mixing bowl. Add the cinnamon, thyme, olive oil, lemon juice and vinegar. Toss to combine. Season to taste with sea salt and black pepper.

2

Serve with sliced sourdough with olive oil for dipping.

Fresh mushroom, coriander & bean salad

Tags:

 Healthy, Lunch, Salad, Vegetarian

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