Traditional green bean casserole relies on processed ingredients like canned mushroom soup, canned green beans and fried onions — all high in sodium and fat. We transform the gloppy dish into a healthier warm salad by making our own homemade crispy shallots and including fresh mushrooms, fresh green beans, instead of canned or frozen beans, and add a creamy element with a little goat cheese. It provides the same nostalgic goodness with less sodium and saturated fat, plus more fiber! Pass the beans, please!
Active time: 10 minutes Total time: 25 minutes
Green Bean Casserole Salad
Ingredients
- 2 tablespoons olive oil
- 1 large (75g) shallot, thinly sliced (about 1/3 cup sliced)
- 8盎司(227克)cremini蘑菇,切成薄片
- 1/2 teaspoon salt
- 2 medium garlic cloves, thinly sliced
- 1 pound (454g) green beans, trimmed
- 2 tablespoons soft goat cheese
- 1/2 teaspoon black pepper
Directions
Heat the oil in a large non-stick skillet over medium heat. Add the shallots and cook, stirring frequently, until they are crisped and brown, 5–6 minutes. Watch carefully and reduce heat if they begin to burn. Transfer to a small paper towel-lined plate with a slotted spoon, leaving the oil in the pan. Set aside.
Add the mushrooms and salt to the pan and increase heat to medium-high. Cook, stirring occasionally, until the mushrooms have given off their liquid and begin to brown, 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
Reduce heat to medium and add the green beans and 1/4-cup (59ml) water. Cover pan and simmer until the beans are crisp-tender, 4 minutes. Simmer uncovered until liquid has almost completely evaporated, 1 minute. Remove the pan from the heat and stir in the goat cheese and pepper. Transfer to a serving bowl and sprinkle with the fried shallots. Serve immediately.
Serves: 6 | Serving Size: 1 cup/125g
Nutrition (per serving):Calories: 112; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 2mg; Sodium: 216mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 3g; Protein: 5g
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