Tested till perfect Green Bean, Mushroom and Fennel Salad

Green Bean, Mushroom and Fennel Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes Stand: 15 minutes
  • Cook time 3 minutes
  • Portion size 12


  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/4 cup 1/4cuplemon juice
  • 3 tbsp 3tbspchopped fresh dill
  • 1 1clove garliccloves of garlic, minced
  • 3/4 tsp 3/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbsmall cremini mushrooms, quartered
  • 1 lb 1lbgreen beangreen beans, trimmed
  • 1/2 1/2fennel bulbfennel bulbs, thinly sliced
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In large bowl, whisk together oil, lemon juice, dill, garlic, salt and pepper. Add mushrooms and toss to coat. Let stand for 15 minutes, stirring occasionally.

Meanwhile, halve green beans diagonally. Blanch in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain and cool in ice bath. Drain well and pat dry with towel.

Add beans and fennel to mushrooms; toss to coat well. Serve immediately or refrigerate for up to 4 hours.

Nutritional Information Per serving: about

cal 76 pro 2g total fat 6g sat. fat 1g
carb 5g fibre 2g chol 0mg sodium 152mg
potassium 262mg

% RDI:

calcium 2 iron 4 vit A 2 vit C 10
folate 9
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