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    Home » Entrees

    Mushroom, Caramelized Onion & Cannellini Bean Salad Recipe

    Published: Jan 4, 2011 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 44 Comments

    64Shares

    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.

    Shelves

    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.

    MushroomBeanSalad1

    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.

    MushroomBeanSalad2

    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.

    Mushroom, Caramelized Onion & Cannellini Bean Salad Recipe LS

    Other salads with mushrooms:

    Roasted Mushroom & Romaine Salad
    Wild Mushroom & Cornbread Panzanella Salad

    Mushroom, Caramelized Onion & Cannellini Bean Salad

    2 tablespoon olive oil
    1 large yellow onion, sliced thinly into half-circles
    8 oz. crimini mushrooms, thinly sliced
    ½ teaspoon dried thyme
    1 cup cannellini beans, drained and rinsed
    1 clove garlic, minced
    1 tablespoon 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

    64Shares
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      Reader Interactions

      Comments

      1. Wendy (The Local Cook)

        January 09, 2012 at 10:16 am

        I'm a HUGE mushroom fan, this looks seriously awesome. Healthy, too!

        Reply
      2. Lizzie in LA

        June 01, 2011 at 1:59 pm

        Just happened upon this recipe that I believe will be wonderful tonight with pan seared scallops. Keeping the refined carbs at bay is a challenge so this will do very nicely, thanks!

        Reply
        • Dara (Cookin' Canuck)

          June 01, 2011 at 2:00 pm

          Pan-seared scallops would be a wonderful accompaniment. You're making me hungry! I hope you enjoy the salad.

          Reply
      3. danasfoodforthought

        January 17, 2011 at 5:54 pm

        I brought this to work for lunch today... so flavorful and filling! I'm glad I doubled the recipe, so I have enough for the rest of the week!

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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