Fresh Mushroom Three-Bean Salad

Recipe courtesy of the Mushroom Council and


This easy-to-make vegetarian bean salad is perfect for a side dish at any summer grilling event.

Yield: 4 portions

Serving Size: 2 cups prepared salad


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


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.


Calories: 520; Total Fat: 8g; Saturated Fat: 4g; Cholesterol: 20mg; Sodium: 2040mg; Protein: 40g; Total Carbohydrate: 78g; Dietary Fiber: 19g


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