Field Salad with Beans and Mushrooms
Field salad with beans and mushrooms is a recipe with fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dried thick white beans
- 1 bay leaf
- 150 g small mushrooms
- 150 g field salad (lamb's lettuce)
- 1 Garlic clove
- juice of one lemon
- 5 tbsp olive oil
- salt (pepper)
Instructions
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1.
Bring the beans with about 1 L water and the bay leaf to a boil, simmer for 2 min, remove from heat and let stand at least 1 h to soak, then return to a gentle boil and cook covered on low heat for about 45–60 min until tender, seasoning after 30 min. Drain the beans and set aside.
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2.
Clean the mushrooms and slice them thinly.
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3.
Whisk lemon juice with salt and pepper, press in the garlic, and stir in the olive oil.
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4.
Combine the dressing with the sliced mushrooms and cooked beans, letting it rest for at least 30 min to meld flavors.
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5.
Wash, clean, and dry the field salad, then toss it with the mushroom‑bean mixture. Plate on bowls or plates as desired.
