1-2 T oil
2 cups mushrooms, sliced
2 cups cooked beans
1 cup carrots, diced
1 cup onion, diced
1 cup celery, diced
2 cloves garlic, minced
4 lettuce leaves (butter, romaine or iceberg)
1/2 tsp basil
juice from half a lemon
Slice and dice the vegetables and mince the garlic.
Heat a wok or frying pan over medium heat and add the oil. Saute the onions, celery, carrots and garlic until the onions are translucent - about 5 minutes. Add the basil, salt and pepper and juice from the lemon. Add the mushrooms and cook for 1-2 minutes. Then add the beans and cook until everything is warm.
Spoon 1/4 of the bean mixture into each of the lettuce leaves and serve.
Use 2 cans of beans, rinsed and drained, or make them from scratch. (See How to use a Pressure Cooker). Any type of bean will work.
You can also add walnuts, pine nuts, almonds or bell pepper.
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Created by ARoettinger
Cucumber is a cooling vegetable, which combined with iceberg lettuce makes a perfect match for the spicy shallot vinaigrette in this speedy summer salad.
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