Green Bean and Mushroom Salad

Total Time
Prep 5 mins
Cook 12 mins

I think I got this recipe from the NY Times.


  1. Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
  2. Wash and dry the mushrooms and slice them thinly.
  3. Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
  4. In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
  5. Serve.
Most Helpful

What a great salad. Something different. I used frozen green beans, since fresh did not look too good. I added a little more vinigar and also a little Splenda. One of the ladiies this was served to suggested Chopped pemientoes since it would look festive for the holidays. Thanks for sharing this recipe. Ingrid

Koechin (Chef) December 08, 2006