Baby Bella and Green Bean Salad

READY IN: 32mins
Recipe by Hey Jude

This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer.

Top Review by El Bee

This wasn't my favorite, but it was devoured at the picnic I took it to today (while several other salads sat half full at the end of the meal). I did use yellow mustard as I didn't have dijon. I steamed the beans 5 minutes to crisp-tender. They did get softer as they sat in the dressing, so I would recommend undercooking rather than risk having a mushy salad.

Ingredients Nutrition


  1. Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
  2. Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
  3. Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
  4. Chill 30 minutes before serving.

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