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.

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.

RecID 9735

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