Green Bean and Mushroom Salad

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  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 8 servings
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1 1/2 pounds haricots verts or tender green beans

4 tablespoons extra-virgin olive oil

Kosher salt

2 lemons

2 large shallots, sliced

10 ounces cremini mushrooms, very thinly sliced

1 cup coarsely chopped walnuts

2 teaspoons sugar

1/4 cup coarsely chopped fresh parsley

Freshly ground pepper


  1. Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
  2. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
  3. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
  4. Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.