Directions:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
- Photograph by Anita Calero
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.52 Kcal (890 kJ) | ||
| Calories from fat | 149.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.64g | 26% | |
|---|---|---|---|
| Sodium | 11.34mg | 0% | |
| Potassium | 395.5mg | 8% | |
| Total Carbs | 12.25g | 4% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 13.5mg | 22% | |
| Iron | 51.8mg | 288% | |
| Calcium | 60mg | 6% | |
| Amount Per 100 g | |||
| Calories | 107.34 Kcal (449 kJ) | ||
| Calories from fat | 75.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 26% | |
|---|---|---|---|
| Sodium | 5.73mg | 0% | |
| Potassium | 199.76mg | 8% | |
| Total Carbs | 6.19g | 4% | |
| Sugars | 2.56g | 20% | |
| Dietary Fiber | 1.8g | 14% | |
| Protein | 3.28g | 13% | |
| Vitamin C | 6.8mg | 22% | |
| Iron | 26.2mg | 288% | |
| Calcium | 30.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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