Best Green Bean Salad With Mushrooms Recipes

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.

GREEN BEAN SALAD WITH MUSHROOMS

Steps:

• Trim off the ends of each green bean and if there is a ''string'' down the side, pull it away and discard.
• Bring enough water to a boil to cover the beans when they are added. Add salt.
• Add the beans and when the water returns to a boil let the beans cook about 8 minutes or to the desired degree of doneness. Drain and set aside.
• Remove the anchovies to a flat surface. Add the liquid in which they were packed to a small mixing bowl. Finely chop the anchovies and add them to the bowl.
• Finely chop the egg and add it to the bowl.
• Cut the mushrooms into thin slices and put them in a bowl. Sprinkle with the juice of half a lemon and toss. Add the beans and set aside.
• To the bowl containing the anchovies and egg add the vinegar, oil, pepper and parsley. Beat to blend with a wire whisk. Pour this over the beans and mushrooms, toss to blend.

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 tbls olive oil and 1 1/2 tsp salt.
• Cool, uncovered.
• Finely grate 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 tbls salt.
• Set aside.
• Toast the walnuts in a dry skillet over med heat until golden and fragrant.
• Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
• Remove from the heat and cool.
• Add the remaining 1 tbls 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.

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS

Steps:

• Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
• Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
• Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.