Green Bean Mushroom And Olive Salad Recipes

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
• Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
• Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
• 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. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD

Steps:

• Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
• Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
• Rinse peppers if they come from a can or jar, and cut into thin strips.
• Wash, trim and thinly slice the green onions. Pit the olives.
• Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
• When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring a large pot of generously salted water to a rolling boil.
• Add the beans and cook until crisp tender, about 5 minutes.
• Drain and transfer to a large bowl.
• Toss with 3 tbls olive oil and 1 1/2 tsp salt.
• Cool, uncovered.
• Finely grate zest of 1 lemon; combine with the shallots in another large bowl.
• Squeeze the juice from both lemons on top.
• Add the mushrooms and toss with 1 tbls salt.
• Set aside.
• Toast the walnuts in a dry skillet over med heat until golden and fragrant.
• Sprinkle with sugar and pinch of salt and cook until the sugar melts, about 3 more minutes.
• Remove from the heat and cool.
• Add the remaining 1 tbls oil to the mushrooms and gently combine with the beans, parsley and half the nuts.
• Season with salt and pepper.
• Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
• Wash and dry the mushrooms and slice them thinly.
• Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
• In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
• Serve.