Fresh Mushroom Three Bean Salad

  • Rating ****

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, 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.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 9735

Recommended Items for You


Sign Up for Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.