Honey Mustard Bean and Vegetable Salad

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 6


12 ounces (about 3-3/4 cups) white button mushrooms, sliced
1 can (about 15 ounces) kidney beans, rinsed and drained
1 cup diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup sliced green onions
1 bottle (8 ounces) honey mustard salad dressing


In large bowl combine mushrooms, beans, celery, red pepper, green onions and dressing. Serve as a side dish or as a main dish with strips of cooked chicken, cold cuts or cheese.


With salad greens: Prepare as directed above. Toss with 6 cups mixed salad greens.
With pasta: Prepare as directed above. Toss with 5 cups cooked pasta


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