Green Bean and Mushroom Salad



Serving size

about 1 cup
45 Minutes

This recipe can be multiplied and makes very good leftovers.

Green Bean and Mushroom Salad


3 quart Water
16 ounces Green beans (green beans)
2 tsp. Olive oil
1 lb Crimini mushrooms (sliced)
2 Tbsp. Olive oil
1 Tbsp. White wine vinegar
3 Tbsp Dijon mustard
1/8 tsp., ground Dried tarragon
1/4 tsp. Salt
1 to taste Black pepper


Place the water in a large stock pot over high heat.

When the water boils reduce the heat to a simmer and add the green beans.

Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy.

Remove and place in a large bowl of ice water to chill.

While the green beans are chilling, place the two teaspoons of olive oil in a large skillet over high heat.

Add the mushrooms and cook, tossing frequently, for about 15 minutes until the mushrooms are browned. Remove to a bowl and chill.

Drain the green beans and pat dry.

Cut into 1/2 inch lengths.

Add the green beans to the mushrooms and toss well.

In a separate bowl, whisk together the extra virgin olive oil, mustard, tarragon, salt, and pepper.

Add the dressing to the green bean and mushroom mixture and toss well.

Chill well before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Simple is best and this salad is just that – but complex at the same time. The sweet green beans are balanced by the umami flavor of the mushrooms along with the tang of the mustard vinaigrette. This is a great side dish served chilled topped with a seared piece of fish.

"Make hunger thy sauce, as a medicine for health."