Fresh Mushroom Three-Bean Salad
Recipe courtesy of the Mushroom Council and mushroominfo.com
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Yield: 4 portions
Ingredients
10 ounces (about 3 cups) Fresh white mushrooms, quartered
1 jar (about 7 ounces; about 3/4 cup) Roasted red peppers, drained, cut in strips
1 can (15 ounces) white beans (cannellini), 50% less sodium , drained
1 can (15 ounces) red kidney beans (cannellini), 50% less sodium , drained
1 can (15 ounces) Black beans, rinsed and drained
2 Celery ribs, sliced
1 cup Parmesan cheese, coarsely shredded, divided
3 cup Italian salad dressing, no salt added, homemade or prepared
1 cup chopped fresh parsley
Directions
In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese. Variations: To make this a main dish, add cooked chicken, sliced pepperoni, kielbasa or ham.
NUTRITION FACTS per serving
| Calories | 490 cal |
| Calories from Fat | 148 cal |
| Total Fat | 16.4 g |
| Total Fat | 25 % of D.V. |
| Saturated Fat | 3.8 g |
| Saturated Fat | 19 % of D.V. |
| Trans Fat | 0 g |
| Cholesterol | 38.3 mg |
| Cholesterol | 13 % of D.V. |
| Sodium | 0 g |
| Sodium | 490 cal |
| Total Carbohydrates | 148 cal |
| Total Carbohydrates | 16.4 g |
| Dietary Fiber | 25 % of D.V. |
| Dietary Fiber | 3.8 g |
| Sugars | 19 % of D.V. |
| Vitamin A | 38.3 mg |
| Calcium | 13 % of D.V. |
| Vitamin C | 0 g |
| Iron | 490 cal |
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