Green Bean And Mushroom Salad Recipe

A vibrant and refreshing green bean and mushroom salad, inspired by a New York Times recipe! This quick and easy side dish is perfect for summer barbecues, potlucks, or a light weeknight meal. The savory mushrooms and crisp green beans are tossed in a tangy vinaigrette for a flavor explosion.

Prep Time 10 mins
Cook Time 17 mins
Calories 175.6 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Green Bean And Mushroom Salad 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Green Bean And Mushroom Salad

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How to Make Green Bean And Mushroom Salad

  1. Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, or until tender-crisp. Do not overcook.
  2. Drain the green beans and immediately rinse under cold water to stop the cooking process. Set aside to cool completely.
  3. While the beans are cooling, wash and thinly slice the cremini mushrooms.
  4. In a small bowl, whisk together the Dijon mustard, white wine vinegar, ground cumin, Tabasco sauce, salt, and pepper.
  5. Slowly drizzle in the olive oil while whisking vigorously until the vinaigrette is emulsified.
  6. In a large bowl, combine the cooled green beans, sliced mushrooms, and red onion.
  7. Pour the vinaigrette over the vegetables and gently toss to coat evenly.
  8. Stir in the chopped fresh parsley.
  9. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

12g

Fat

9g

Carbs

3g