Barbecue Bbq Mushroom and Green Bean Salad
Elevate your salad game with this smoky and savory Barbecue BBQ Mushroom and Green Bean Salad, a vibrant blend of grilled vegetables, fresh herbs, and zesty barbecue flavors. Tender cremini mushrooms and crisp green beans are charred to perfection, then tossed with juicy cherry tomatoes, sliced red onion, and a tangy homemade barbecue dressing made with olive oil, lemon juice, and minced garlic. A sprinkle of toasted sunflower seeds adds the perfect nutty crunch to each bite. Ready in just 30 minutes, this hearty salad is ideal as a flavorful side dish or a light vegetarian main. Whether served warm or chilled, this dish is an irresistible combination of smoky, tangy, and fresh elements that’s perfect for barbecue season or any time you're craving bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 300 grams Cremini mushrooms
- 200 grams Green beans
- 2 tablespoons Olive oil
- 3 tablespoons Barbecue sauce
- 1 small Red onion
- 100 grams Cherry tomatoes
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Sunflower seeds (toasted)
Instructions
Wash and trim the green beans, cutting off the ends. Slice the cremini mushrooms into thick slices to prevent them from breaking apart during cooking.
In a large mixing bowl, toss the green beans and mushroom slices with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Heat a grill pan or outdoor grill over medium-high heat. Grill the mushrooms and green beans for 5–7 minutes per side, or until they develop a smoky char and soften. Remove from heat and set aside.
Thinly slice the red onion and halve the cherry tomatoes. Chop the parsley finely.
In a small bowl, whisk together the barbecue sauce, remaining olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to make the dressing.
In a large salad bowl, combine the grilled mushrooms, green beans, sliced red onion, halved cherry tomatoes, and parsley.
Pour the barbecue dressing over the salad and gently toss to coat all ingredients evenly.
Sprinkle the toasted sunflower seeds over the top for a nutty crunch.
Serve immediately or chill for 10 minutes for a refreshing cold salad. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2492 mg | 53% | |
*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.
