String Bean "Casserole" Salad Recipe

Name: String Bean "Casserole" Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound haricots verts, trimmed and cut into thirds; 1 red bell pepper, seeded and sliced; 1/2 cup apple cider vinegar; 2 ounces dried porcini mushrooms; 3 cloves garlic, smashed; 8 sprigs fresh thyme; 1 tablespoon Dijon mustard; 4 tablespoons mushroom soaking liquid; 2 tablespoons olive oil; 1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)

Servings: persons

Kosher salt and freshly ground black pepper
1 pound haricots verts, trimmed and cut into thirds
1 red bell pepper, seeded and sliced
1/2 cup apple cider vinegar
2 ounces dried porcini mushrooms
3 cloves garlic, smashed
8 sprigs fresh thyme
1 tablespoon Dijon mustard
4 tablespoons mushroom soaking liquid
2 tablespoons olive oil
1/2 cup French-fried onions, lightly hand-crushed (recommended: French's)

1
Fill up a large bowl of water and a few handfuls of ice, set aside.
2
Bring a large pot of water to a rolling boil.
3
Add a heavy pinch of salt, the green beans, and the bell peppers.
4
Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.
5
With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking.
6
Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
7
To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt.
8
Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.
9
Turn off the heat and let it rest covered for 15 minutes more.
10
To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl.
11
Season with some salt and a grind or two of pepper.
12
Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette.
13
Toss and serve with fried onions sprinkled over the top.

115

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 11 ingredients. The key ingredients include: Kosher salt and freshly ground black pepper, 1 pound haricots verts, trimmed and cut into thirds, 1 red bell pepper, seeded and sliced, 1/2 cup apple cider vinegar, and more.

Yes, String Bean "Casserole" 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.

String Bean "Casserole" Salad

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