Green bean and mushroom salad


Green bean and mushroom salad


  • 1000 g button mushrooms
  • 400 g green beans
  • 1 bunch dill
  • 3-4 cloves garlic
  • balsamic vinegar
  • olive oil, salt and pepper

Cook the green beans and mushrooms separately in salted water, making sure not to overcook the green beans. Drain and mix with the finely chopped dill and add olive oil and balsamic vinegar to taste with crushed garlic. Season with salt and pepper.

This salad can be eaten immediately but is also great if allowed to rest in the fridge for a couple of hours so that the flavours have time to combine. If made a day in advance, add the chopped dill just before serving.