Green Bean and Mushroom Salad Recipe

Name: Green Bean and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds haricots verts or tender green beans; 4 tablespoons extra-virgin olive oil; Kosher salt; 2 lemons; 2 large shallots, sliced; 10 ounces cremini mushrooms, very thinly sliced; 1 cup coarsely chopped walnuts; 2 teaspoons sugar; 1/4 cup coarsely chopped fresh parsley; Freshly ground pepper

Servings: persons

1 1/2 pounds haricots verts or tender green beans
4 tablespoons extra-virgin olive oil
Kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms, very thinly sliced
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper

1
Bring a large pot of generously salted water to a rolling boil.
2
Add the beans and cook until crisp-tender, about 5 minutes.
3
Drain and transfer to a large bowl.
4
Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt.
5
Cool, uncovered.
6
Finely grate the zest of 1 lemon; combine with the shallots in another large bowl.
7
Squeeze the juice from both lemons on top.
8
Add the mushrooms and toss with 1 tablespoon salt.
9
Set aside.
10
Toast the walnuts in a dry skillet over medium heat until golden and fragrant.
11
Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes.
12
Remove from the heat and cool.
13
Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
14
Season with salt and pepper.
15
Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
16
Photograph by Anita Calero

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds haricots verts or tender green beans, 4 tablespoons extra-virgin olive oil, Kosher salt, 2 lemons, and more.

Yes, Green Bean and Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean and Mushroom Salad

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