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Mushroom & String Bean Salad

  • 25 m
  • 40 m
EatingWell Test Kitchen
“This green bean salad recipe is a versatile warm-weather side dish that is great made a few hours ahead. Serve it room temperature or cold.”


    • 1 pound green and/or yellow wax beans, trimmed and cut into 1-inch pieces
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 pound mushrooms, such as baby bella or button, sliced ½ inch thick
    • 2 cloves garlic, thinly sliced
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ½ cup dry white wine
    • ¼ cup white-wine vinegar
    • 1 tablespoon chopped fresh dill or 1 teaspoon dried


  • 1 Bring a large saucepan of water to a boil. Add beans and cook, uncovered, just until tender-crisp, 3 to 4 minutes. Rinse under cold water; drain and pat dry.
  • 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms soften and start to release their liquid, 4 to 5 minutes. Add wine and vinegar; bring to a simmer and cook until the liquid is reduced slightly, 4 to 5 minutes. Transfer to a large bowl. Stir in the beans, the remaining 1 tablespoon oil and dill. Refrigerate until cooled, stirring once or twice, about 15 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 8 hours.
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