- Ingredients:
- 1 pound fresh green beans
- 1 large tomato
- 1 small red onion
- 2 garlic cloves
- 1 sprig rosemary
- 1 sprig oregano
- 1 tablespoon olive oil
- 8oz package of sliced FunGuy white button mushrooms
- 2 cups cooked or canned cannellini beans
- 3 tablespoons lemon juice
- 1/3 cup olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper
Fresh green beans, ripe tomato, aromatic herbs that are all sourced from the freshest spot: the local farmer’s market or home garden. Now toss in a few FunGuy mushrooms, and you have a salad worthy of summer!
Don’t take the FunGuy’s word for it though; get in the kitchen and give it a try!
DIRECTIONS:
- Wash the green beans and tomato and trim the stems from the beans and cut the tomato into wedges.
- Slice the onion into thin half circles, mince the garlic cloves, and remove the stem from the rosemary and oregano before finely mincing the herbs.
- Heat the tablespoon of olive oil in a sauté pan over medium high heat. Add the garlic and let it cook 1 minute. Add the FunGuy mushrooms and let them cook 1-2 minutes or just starting to brown around the edges. Add the green beans to the pan along with the rosemary and oregano and sauté 3 minutes. Turn off the heat.
- Transfer the cannellini beans to a large bowl. Add the onion, tomato, and the green beans and mushrooms to the bowl.
- In a small bowl whisk together the lemon juice, olive oil, salt, and black pepper. Pour the vinaigrette over the beans and mushrooms and toss well to dress the salad evenly.
- Cover and refrigerate, at least 1 hour and up to the night before, until ready to serve.
Have a Fun meal!