Best Green Bean And Mushroom Salad Recipes

WARM GREEN BEAN AND MUSHROOM SALAD

Steps:

• Wash, trim and steam green beans over hot water, 5 to 7 minutes.
• Wash, trim and slice mushrooms.
• Whisk oil, stock and vinegar in serving bowl; add mushrooms.
• When green beans are cooked, drain stir into bowl and season with salt and pepper.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
• Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
• Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
• Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Steps:

• Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
• Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
• Wash, trim and thinly slice scallions. Pit olives.
• Whisk oil, vinegar and mustard in a large bowl.
• When green beans and mushrooms are cooked, drain.
• Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD

Steps:

• Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
• Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
• Rinse peppers if they come from a can or jar, and cut into thin strips.
• Wash, trim and thinly slice the green onions. Pit the olives.
• Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
• When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.

BARBECUE /BBQ MUSHROOM AND GREEN BEAN SALAD

Steps:

• Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
• Set aside 2 tblsp dressing to add later.
• Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
• Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
• Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
• Preheat barbecue plate on high.
• Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
• Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
• Add the reserved dressing, mushrooms, salt and pepper and toss to combine.

WILD MUSHROOM AND GREEN BEAN SALAD WITH GOAT CHEESE

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water; cool. Drain well. Pat dry with paper towel. (Can be made 1 day ahead. Cover and chill.)
• Whisk 4 tablespoons olive oil, vinegar and thyme in small bowl to blend. Season dressing to taste with salt and pepper. Set dressing aside.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and shallot; sauté until mushrooms are brown, about 8 minutes. Remove from heat. Mix in 2 tablespoons dressing. Season to taste with salt and pepper.
• Combine beans and baby greens in large bowl. Add remaining dressing; toss to coat. Season to taste with salt and pepper. Divide salad among 6 plates. Spoon warm mushroom mixture over. Sprinkle with goat cheese and serve.

GRILLED STEAK, MUSHROOM AND GREEN BEAN SALAD

Steps:

• 1. Heat grill to medium-high. In a large bowl, toss the mushrooms, green beans, onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Grill the vegetables (place the beans on the grill perpendicular to the grates to prevent them from falling through), turning occasionally and removing them as they become tender, 8 to 12 minutes. At the same time, grill the steak, brushing occasionally with 2 tablespoons of the vinegar, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing. 3. Divide the watercress, grilled vegetables, and steak among bowls. Drizzle with the remaining 2 tablespoons of olive oil and 2 tablespoons of vinegar.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool. Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
• Wash and dry the mushrooms and slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
• In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
• Serve.