Baby Bella and Green Bean Salad
Elevate your salad game with this vibrant Baby Bella and Green Bean Salad, a perfect harmony of earthy sautéed mushrooms, crisp-tender green beans, and a zesty homemade dressing. Featuring fresh, wholesome ingredients like Baby Bella mushrooms, bright green beans, and a drizzle of olive oil infused with garlic, lemon, and Dijon mustard, this salad strikes the perfect balance between savory and tangy. A touch of honey adds a subtle sweetness, while fresh parsley and optional slivered almonds provide a burst of freshness and crunch. Ready in just 25 minutes, this quick and easy recipe is ideal for a light lunch, a nutritious side dish, or even a potluck crowd-pleaser. Serve it chilled or at room temperature for a dish that’s as versatile as it is delicious! Perfect for health-conscious eaters, this salad is packed with flavor, texture, and nutrients—making it a go-to for any occasion.
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Recipe Information
Ingredients
- 8 oz Baby Bella mushrooms
- 12 oz Fresh green beans
- 3 tbsp Olive oil
- 1 Garlic clove
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley
- 2 tbsp Slivered almonds (optional)
Instructions
Rinse and trim the ends of the green beans. Bring a large pot of water to a boil and prepare a bowl of ice water.
Blanch the green beans by cooking them in boiling water for 3 minutes, then transferring them immediately to the ice water to stop the cooking process. Once cooled, drain the beans and set aside.
Clean the Baby Bella mushrooms with a damp paper towel and slice them into thin slices.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and add it to the skillet, sautéing for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until tender and lightly browned. Remove from heat and set aside.
In a large mixing bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Add the blanched green beans, sautéed mushrooms, and chopped parsley to the bowl. Toss gently to coat the vegetables evenly with the dressing.
If desired, sprinkle slivered almonds on top for added crunch.
Serve the salad immediately at room temperature or refrigerate for 15-20 minutes before serving for a chilled version.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
