Skip to Navigation Skip to Main Content Skip to Footer

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 103kcal
Carbohydrate Total 9g
Total Sugars 3g
Added Sugars 0g
Fiber 3g
Total Fat 5g
Saturated Fat 1g
Mono Saturated Fat 4g
Cholesterol 0mg
Sodium 103mg
Protein 4g
Potassium 371mg
Calcium 40mg
Chromium 1mcg
Folate 38mcg
Omega-6 1g
Vitamin E 1mg
Zinc 1mg
Vitamin B3 3mg