Mushroom, Caramelized Onion & Cannellini Bean Salad Recipe

The holidays are always a time of abundance. Abundance of food, family, presents, and parties make the season a whole lot of fun, but often leave me in need of a good long rest. One of the downsides of all of the revelry is the accumulation of extra pounds that settles around my midriff, which is the reason I scoured the web for some of the best New Year’s Recipes for Good Health. The new year is a time for simplicity in all aspects of life, which inspires me to make quick and easy meals, such as this spinach salad topped with sauteed mushrooms, caramelized onions, and cannellini beans.

My husband and I are also intent on simplifying other aspects of our life, namely our house which seems to be in a perpetual state of disorganization. First on the list was our closet and drawers. Purging them of clothes that have not been worn for years or were on the verge of being threadbare was highly satisfying. In keeping with the theme of organization, my husband came home yesterday with a beautiful new bookcase…just for me…and my blogging dishes. As those of you who are food bloggers are well aware, this job leads to a rapid increase in the number of plates and bowls in your kitchen cupboards. It as though they breed like rabbits who dipped their twitching noses into a bucket of pheromones. Well, now my dishes have a home of their own and are ready to welcome any new additions to the group.

This recipe is written for two medium-sized lunch servings, but can easily be doubled to feed more people (or to make larger portions). If you double the recipe, be sure to use a large skillet for the mushrooms so that they have a chance to brown, rather than steaming, which is what happens when they are grouped too closely.

The recipe:

Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.

Add sliced crimini mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.

Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.

Other salads with mushrooms:

Roasted Mushroom & Romaine Salad
Wild Mushroom & Cornbread Panzanella Salad

Mushroom, Caramelized Onion & Cannellini Bean Salad

2 tbsp olive oil
1 large yellow onion, sliced thinly into half-circles
8 oz. crimini mushrooms, thinly sliced
1/2 tsp dried thyme
1 cup cannellini beans, drained and rinsed
1 clove garlic, minced
1 tbsp balsamic vinegar
Salt and pepper to taste
2 cups (packed) fresh spinach leaves

Heat olive oil in a large skillet set over medium heat. Add sliced onion and cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.

Add sliced crimini mushrooms and cook until onions are light golden brown and mushrooms are just starting to brown, stirring occasionally. Add dried thyme and cannellini beans. Cook, stirring, for 1 minute. Add minced garlic and cook for an additional 30 seconds. Do not allow the garlic to burn.

Stir in balsamic vinegar and season with salt and pepper. Remove from heat and serve the mushroom mixture over a bed of fresh spinach leaves.

Serves 2.

Printable recipe