Best 6 Green Bean Mushroom And Olive Salad Recipes

GREEN BEANS WITH MUSHROOMS RECIPE

Steps:

• If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
• Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
• Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
• Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

GREEN BEAN AND MUSHROOM SALAD

Steps:

• Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
• Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
• Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
• Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

GREEN BEAN AND MUSHROOM SALAD W/OLIVE DRESSING

Steps:

• For salad:.
• Cook green beans in boiling water just til they turn bright green, rinse immediately under cold water, drain well.
• Place green beans, and rest of salad ingredients into large salad bowl and toss with salt and pepper to taste.
• Add lettuce and olive dressing, toss well.
• For dressing:.
• Process everything but oils in food processor or blender til blended.
• Slowly add oils, process til smooth.
• Makes about 1 cup dressing.

GREEN BEAN, MUSHROOM, PEPPER AND OLIVE SALAD

Steps:

• Wash and trim the green beans, and steam over hot water for about 7 minutes, until tender but still firm.
• Wash, trim and quarter the mushrooms. After the green beans have been cooking for about 2 minutes, add the mushrooms. When the green beans are ready, the mushrooms will be, too.
• Rinse peppers if they come from a can or jar, and cut into thin strips.
• Wash, trim and thinly slice the green onions. Pit the olives.
• Whisk the oil, vinegar and mustard in a bowl large enough to hold all the ingredients.
• When the green beans and mushrooms are cooked, cut the beans in half, and add to the dressing along with the mushrooms, peppers, olives and green onions. Mix well. Serve with one slice of bread.