My mom makes the best green bean and potato salad. It’s always been one of my favorites, but as my autoimmune disease progressed and I realized I had to change my eating habits, eating starchy white potatoes went right out the window. Rather than abandon this family favorite altogether, I decided to use mushrooms as a substitution. This green bean and mushroom salad works perfectly for me (since I love mushrooms!), and it’s so easy to make (sometimes simple is best!).
Although most of the ingredients in this recipe are cooked, this salad is best enjoyed chilled, making it the perfect side to make ahead of time for a Memorial Day barbecue or any summertime celebration. And bonus: this salad is Paleo, vegan, and Whole30 friendly!
- 3-4 cups cleaned and snapped green beans
- 8 oz sliced mushrooms
- 1-2 cloves fresh garlic, chopped (or amount to your liking)
- 1 Tbsp organic/unrefined coconut oil
- Extra virgin olive oil, garlic powder, unrefined mineral sea salt, and ground black pepper to taste
Boil/simmer green beans in lightly salted water until tender (approximately 10 minutes).
While green beans are cooking, heat coconut oil in a sauté pan. Add mushrooms and sauté for approximately 5 minutes, tossing intermittently.
Season with sea salt and garlic powder and toss again. Once cooked, removed from heat and set aside.
Once green beans are tender, drain and rinse with cold water. Allow green beans to cool for a few minutes.
In a large bowl, toss together green beans, mushrooms and fresh, raw garlic (note: since the garlic is raw, it will be fairly potent, so please use whatever amount you prefer). Drizzle extra virgin olive oil over salad and toss thoroughly. Season with salt and black pepper and toss again.
Chill salad in refrigerator for several hours to enjoy later. (You can certainly enjoy it right away, but in my opinion, this salad becomes more flavorful once it’s been chilled for several hours, or even overnight.)