Baby Bella and Green Bean Salad

Hey Jude's Note:

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.

• Total Time: 32 mins
• Prep Time: 25 mins
• Cook Time: 7 mins

Ingredients:

Servings: 8

• 1 lb fresh green beans, trimmed, cut in half
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon coarse salt (I used kosher salt)
• fresh ground black pepper, to taste
• 1/4 cup olive oil
• 4 green onions, chopped
• 1/2 lb baby portabella mushrooms, thinly sliced
• 2 tablespoons chopped fresh parsley

Directions:

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.

Reviews

[Maito]

This is a great dish. I added less salt and oil, more parsley, and cooked the beans about 4 minutes, til crisp tender. I made 50% more to serve 4 people as a side dish. I really liked the vinegar and garlic in this.

[FLKeysJen]

This is delicious - very fresh tasting and I love the mustard in the sauce. Thanks for a great recipe.