Fresh Mushroom Three-Bean Salad

  • Yield 4 servings

Three-bean salad makes a great picnic side dish, and you're goint to love this simple and tasty recipe.


10 ounces (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
1 cup Parmesan cheese, coarsely shredded, divided
3 cups Italian salad dressing, no salt added, homemade or prepared
1 cup 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 



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