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- 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, divided
- 3/4 cup homemade or prepared Italian salad dressing, no salt added
- 1/4 cup chopped fresh parsley
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.
Tip: To let the mushrooms fully season, make the salad ahead and let it chill overnight.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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