Baby Bella and Green Bean Salad
photo by FLKeysJen
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
- Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
- 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.
- Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
- Chill 30 minutes before serving.
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Reviews
-
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.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin