Green Bean and Mushroom Salad
Brighten up your table with this vibrant and flavorful Green Bean and Mushroom Salad, a perfect side dish or light lunch that's as nutritious as it is delicious. Tender-crisp green beans are expertly blanched and tossed with golden sautéed baby bella mushrooms, thinly sliced red onion, and a zesty homemade dressing made with lemon juice, Dijon mustard, and a touch of sweetness from honey or maple syrup. Finished with fresh parsley and optional toasted slivered almonds for extra crunch, this colorful salad is a medley of textures and flavors. Ready in just 25 minutes and easily served chilled or at room temperature, it's a simple yet elegant dish ideal for meal prep, potlucks, or any occasion. Perfect for anyone looking for a healthy, plant-based recipe packed with freshness and wholesome ingredients!
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Recipe Information
Ingredients
- 300 grams fresh green beans
- 200 grams baby bella mushrooms (sliced)
- 3 tablespoons extra virgin olive oil
- 1 small red onion (thinly sliced)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 cloves garlic (minced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons slivered almonds (optional, toasted)
Instructions
Trim the ends of the green beans and cut them in half if they are long.
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 minutes, or until they are tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until they are soft and golden. Remove from heat and let them cool slightly.
In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the green beans, cooked mushrooms, and thinly sliced red onion. Pour the dressing over the vegetables and toss to coat evenly.
Sprinkle the chopped parsley and optional toasted slivered almonds on top for added flavor and crunch.
Serve the salad chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 24.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1872 mg | 40% | |
*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.
