Sauteed Portobello Mushrooms & Pink Bean Salad

[Guest guest]

Sauteed Portobello Mushrooms & Pink Bean Salad

 

1 Tablespoon vegetable oil

3 cups chopped portobello mushrooms (cut into 3/4-inch pieces)

3 Tablespoons water

1/2 cup chopped green bell peppers

1/3 cup chopped mild onions

1/4 cup chopped fresh parsley

1 1/2 cups pink beans

1 Tablespoons balsamic vinegar

1 Tablespoons olive oil

Salt to taste

1/2 cup chopped cucumbers (optional)

fresh ground pepper to taste

 

1. Heat vegetable oil over medium-high heat. Saute onion for 1 minute. Add

mushrooms cooking until oil is absorbed (about 1 minute).

2. Add water cooking, stirring until softened (about 3 minutes) If

additional water accumulates cook until it is gone. Cool.

3. Place cooled mushrooms and onions and remaining ingredients in bowl.

Toss.

Note: You can cook the bell peppers with the mushrooms if you don't like

raw green bell peppers