Print Options:

Fresh mushroom, coriander & bean salad

Yields1 ServingPrep Time15 minsTotal Time15 mins

Mushroom Coriander and Bean Salad

 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
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.

Nutrition Facts

0 servings

Serving size