"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Green Bean, Mushroom, Cashew Salad Recipe

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This recipe for Green Bean, Mushroom, Cashew Salad, by , is from The BROWN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matt Filipovitch

Category:
Category:

Ingredients:  
Ingredients:  
2 Garlic Cloves
1/1 bunch of Cilantro
1/4 Greek Yogurt
1/4 cup Olive Oil
1 t. Lime juice (about 1/2 fresh lime)
1/2 lb. fresh Green beans, trimmed
1/2 lb. fresh Yellow beans, trimmed (if not available, use all green beans)
4 mini sweet peppers cut into rings
1/2 cut salted, roasted cashews - chopped
8 oz of King Oyster Mushrooms


Directions:
Directions:
Blend garlic, cilantro, yogurt, lime juice and olive oil in a food processor - set dressing aside.

Blanch green beans in large pot of salted water, 5-6 minutes until tender. Add pepper rings and mushrooms. Blanch for an additional minute. Transfer all ingredients to a bowl of ice water.
Drain well.

Combine vegetables and dressing in a large bowl. Season with salt and pepper.
Add cashews - Toss to combine.

Number Of Servings:
Number Of Servings:
6

 

 

 

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