Fresh Mushroom Three-Bean Salad

  • Yield: 4 servings


10ounces (about 3 cups) fresh white mushrooms, quartered
1 (7-ounce) jar roasted red peppers, drained, cut in strips
1 15-ounce) can white beans (cannellini), 50% less sodium, drained
1 (15-ounce) can red kidney beans (cannellini), 50% less sodium, drained
1 (15-ounce) can black beans, rinsed and drained
2 celery ribs, sliced
1cup Parmesan cheese, coarsely shredded, divided
3cups Italian salad dressing, no salt added, homemade or prepared
1cup chopped fresh parsley


  1. 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.
Recipe courtesy of the Mushroom Council’s Mushroom Channel 

Nutritional Info *per serving

  • Calories 490
  • Fat 16g
  • Saturated Fat 4g
  • Cholesterol 38mg
  • Sodium 490mg
  • Carbohydrate 16g
  • Fiber 4g