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Fresh Mushroom Three Bean Salad

Source: Mushroom Council
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Rating: 5   Reviews: 2 See Reviews
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  4 servings
10 ounces fresh white mushrooms, quartered (about 3 cups)
1 jar (about  7 ounces) roasted red peppers, drained, cut in strips (about 3/4 cup)
1 can (about 15 ounces) 50% less sodium cannellini (white kidney) beans, rinsed and drained
1 can (about 15 ounces) 50% less sodium red kidney beans, rinsed and drained
1 can (about 15 ounces) black beans, rinsed and drained
2 ribs celery, sliced (1 cup)
1/2 cup coarsely shredded Parmesan cheese, divided
3/4 cup homemade or prepared Italian salad dressing, no salt added
1/4 cup chopped fresh parsley
Fresh Mushroom Three Bean Salad Recipe at
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 reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/12/2009
Part of These Recipe Collections Find Similar Recipes »
 Full of Beans: Side Salads
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Tanya, WA Reviewed: 06/22/2009
Very Tasty
While very tasty made this way it's even better if you allow the salad to marinate overnight. I like to add garlic powder, seasoning salt and Worcestershire sauce to the salad dressing for extra zip.
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