Mushroom and bean salad recipe

This speedy mushroom and bean salad is a great midweek lunch or light dinner option. 

This recipe serves 4 people and takes about 13 minutes to prepare and cook. This recipe is ideal if you're in a hurry. This salad would make a perfect side dish too for BBQ food. Made with button mushrooms, red onion, and mixed beans, this recipe is packed with your five-a-day. 

Store in an airtight container in the fridge and serve the next day for lunch.

Ingredients

• 200g frozen edame (soya) beans
• 100g green beans, halved
• 150g pack button mushrooms, halved
• 1 small red onion, chopped
• 410g can mixed beans, drained
• 100g piece chorizo sausage, diced

For the dressing:

• 1tbsp sundried tomato paste
• Juice of 1 lemon
• 4 tbsp olive oil
• 1 clove garlic, finely chopped
• Salt and freshly ground black pepper

Method

1. Bring a saucepan of water to the boil, add the edame and green beans and cook for 3 minutes, drain then rinse with cold water and drain again.
2. Add to a salad bowl with the mushrooms and chopped onion. Add the drained canned beans and chorizo and mix together.
3. Put all the dressing ingredients into a small bowl and whisk together. Drizzle over the salad, cover and leave to stand for 30 minutes before serving. Serve with French bread to mop up the dressing.

Top tips for making mushroom and bean salad

This is delicious with flaked canned tuna or some leftover cooked salmon. If you're a vegetarian you could always add some crumbled Feta cheese.