- Two large handfuls of green beans, trimmed
- 1/2 cup cremini mushrooms, sliced
- 1 cup parsley, roughly chopped
- 1 small onion or one half medium onion, sliced thinly
- 2 T cold-pressed olive oil
- 2 T whole grain mustard
- 1-2 tsp white wine vinegar
- optional: 1 tsp honey
Slice the onions into 1/4 in slices, and thinly slice the mushrooms. Set aside. Rinse and trim the tips off of the green beans. Add to a steamer with an inch of water in the bottom. Turn the stove on high and bring to a boil. Steam for 5-7 minutes, just until the green beans turn vibrant green. The bean should retain their crunch.
While the beans are steaming, heat 1 T olive oil in a sauté pan on medium heat. Add the onions and sauté 3-5 minutes, until they begin to turn translucent. Check the steamer, if the green beans are a vibrant green, remove from heat. In the sauté pan, add the mushrooms and continue to sauté for another 3-5 minutes, adding another tablespoon of olive oil or water to allow the mushrooms to become soft.
Once the onions, mushrooms, and green beans are finished, add all of them to a large mixing bowl and set aside.
Mix up the dressing by adding about equal parts whole grain mustard and olive oil, 1-2 tsp of vinegar and the optional honey into a small bowl. Whisk until all of the ingredients blend completely together.
Roughly chop the parsley and add it to the warm ingredients. Finally, pour the dressing over your salad and toss to cover. Serve and enjoy!