Baby Bella and Green Bean Salad |
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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 8 |
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This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer. Ingredients:
1 lb fresh green beans, trimmed, cut in half |
3 garlic cloves, minced |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1/2 teaspoon coarse salt (i used kosher salt) |
fresh ground black pepper, to taste |
1/4 cup olive oil |
4 green onions, chopped |
1/2 lb baby portabella mushrooms, thinly sliced |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
2. Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
3. Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
4. Chill 30 minutes before serving.
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