String Bean Casserole Salad

String Bean Casserole Salad
You can never have too many side dish recipes, so give String Bean Casserole Salad a try. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 269 calories, 5g of protein, and 12g of fat each. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Autumn will be even more special with this recipe. A mixture of kosher salt and pepper, porcini mushrooms, dressing, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil.
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2
Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
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3
To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more.
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4
Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley Original Ranch Dressing. Toss and serve with fried onions sprinkled over the top.
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DifficultyHard
Ready In45 m.
Servings3
Health Score69
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