Green Bean and Mushroom Salad

A great winter salad. Very filling. Delicious served warm or cold.

Step 1

Drop the beans into boiling water and cook for 2 minutes. Fry the onion, sliced ​​into half rings, peeled and sliced ​​mushrooms, and chopped celery stalks in vegetable oil until tender. Then add the beans, stir, and fry for about 1 minute. Place the vegetables in a bowl, then add the diced tomatoes. Stir. Dressing. Mix all ingredients. Press the garlic through a garlic press and add to the dressing. Pour the dressing over the salad, toss, and sprinkle with sesame seeds.

Green beans are a member of the large and diverse legume family. The tender, crisp, newly hatched pods, no more than a week old, are eaten whole, without removing the...

Have you ever made a salad with raw champignons? Try it; you'll be pleasantly surprised by the taste. Mushrooms in a meatless bean salad have a subtle, slightly sweet flavor and a light, distinctive aroma. They take on the dressing well. Of course, the mushrooms should be perfectly fresh, clean, young, and with small, firm caps. Markets now sell greenhouse-grown champignons, and these are the ones you can eat raw. Doctors say they're even healthier that way. But they should definitely be washed thoroughly.

The dish tastes much better if you use fresh beans rather than frozen. If possible, it's best to use Japanese yuzu seasoning; it adds a more subtle aroma and flavor.

Want to transform a simple salad into a complete, filling, and nutritious meal? Add raw, fried, or marinated champignons. These mushrooms are sometimes called a second meat due to their high protein and other beneficial properties. They pair beautifully with cheese, seafood, poultry, and virtually any vegetable or herb.