RecipesMagazine

Green Bean and Mushroom Salad

Green Bean and Mushroom Salad
You can never have too many side dish recipes, so give Green Bean and Mushroom Salad A mixture of tender beans, shallots, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 28 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Bring a large pot of generously salted water to a rolling boil.
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2
Add the beans and cook until crisp-tender, about 5 minutes.
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3
Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
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4
Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top.
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5
Add the mushrooms and toss with 1 tablespoon salt. Set aside.
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6
Toast the walnuts in a dry skillet over medium heat until golden and fragrant.
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7
Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes.
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8
Remove from the heat and cool.
9
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.
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10
Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
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11
Photograph by Anita Calero
DifficultyMedium
Ready In28 m.
Servings8
Health Score97
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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