Green Bean and Mushroom Salad W Olive Dressing
Brighten your table with this Green Bean and Mushroom Salad with Olive Dressing, a vibrant and flavorful side dish perfect for any occasion. This quick and easy recipe combines crisp-tender blanched green beans and golden sautéed mushrooms, tossed in a zesty dressing made with tangy lemon juice, fragrant garlic, and briny green olives. Fresh parsley adds a pop of herby freshness, making every bite a perfect balance of earthy and citrusy flavors. Ready in just 30 minutes and full of wholesome ingredients, this salad is a great addition to weeknight dinners or festive gatherings. Serve it chilled for a refreshing summer side or straight from the bowl for an elegant, warm accompaniment that’s sure to impress.
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Recipe Information
Ingredients
- 400 grams green beans
- 250 grams white button mushrooms
- 3 tablespoons olive oil
- 2 units garlic cloves
- 2 tablespoons lemon juice
- 75 grams green olives, pitted and chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 liter water (for blanching)
- 10 units ice cubes (for ice bath)
Instructions
Bring 1 liter of water to a boil in a large pot. Add a generous pinch of salt to the water.
Trim the ends of the green beans. Once the water is boiling, add the green beans and blanch them for 3–4 minutes until they are bright green and crisp-tender.
Prepare an ice bath by filling a large bowl with cold water and adding ice cubes. Immediately transfer the blanched green beans into the ice bath to stop the cooking process. Let them cool completely, then drain and pat dry.
Clean the white button mushrooms with a damp paper towel to remove any dirt. Slice them thinly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they are golden brown and tender. Remove from heat and set aside.
Mince the garlic cloves finely. In a small bowl, whisk together the minced garlic, remaining 2 tablespoons of olive oil, lemon juice, chopped green olives, parsley, salt, and black pepper to form the olive dressing.
In a large serving bowl, combine the blanched green beans, sautéed mushrooms, and olive dressing. Toss gently until evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately or chill in the refrigerator for up to 1 hour before serving for a colder salad.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1804 mg | 38% | |
*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.
