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Mushroom & String Bean Salad

Mushroom & String Bean Salad

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.


6 servings, about 3/4 cup each

Prep Time

25 minutes

Total Time

40 minutes


  • 1pound green and/or yellow wax beans, trimmed and cut into 1-inch pieces
  • 2tablespoons extra-virgin olive oil, divided
  • 1pound mushrooms, such as baby bella or button, sliced 1/2 inch thick
  • 2cloves garlic, thinly sliced
  • 1/4teaspoon salt
  • 1/4teaspoon freshly ground pepper
  • 1/2cup dry white wine
  • 1/4cup white-wine vinegar
  • 1tablespoon 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.


Cover and refrigerate for up to 8 hours.

Nutrition Facts

Per serving (recipe makes 6 servings, about 3/4 cup each)

Calories 102.93kcal
Carbohydrate Total 9.33g
Total Sugars 4.44g
Added Sugars 0g
Fiber 3.22g
Total Fat 5.14g
Saturated Fat 0.74g
Mono Saturated Fat 4g
Cholesterol 0mg
Sodium 102.66mg
Protein 3.86g
Potassium 370.68mg
Calcium 39.78mg
Chromium 1mcg
Folate 38.18mcg
Iron 0.96mg
Omega-6 1g
Trans Fatty Acid 92.21g
Vitamin A 486.31IU
Vitamin C 9.31mg
Vitamin E 1mg
Zinc 1mg
Phosphorus 0mg
Vitamin B3 3mg

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