Recipe Source: Staib, Walter. Black Forest Cuisine. Running Press, Philadelphia, 2006 p. 32
Do you want to know what I liked best about this salad? I could make it well in advance, stick it in the refrigerator, pour it into a serving dish about an hour before serving and be done. That makes this a great dish for picnics, cookouts, potlucks and barbeques. It was also a pretty darned easy salad to throw together. In fact, it was so easy and such a simple recipe that I only made two changes. I omitted the oil out of deference to my husband's palate and I used a horseradish mustard in place of the Dijon. That was it. This dish went over pretty well and there were no leftovers.
Green Bean and Mushroom Salad (serves 10; approx. $0.58/serving)
2 ½ pounds green beans, trimmed
2 tablespoons red wine vinegar
2 tablespoons horseradish mustard
1 pound Baby Bella mushrooms, thinly sliced
3 shallots, peeled and chopped
Kosher salt and black pepper to taste
Equipment:
- Large saucepan
- Colander
- Small bowl
- Fill the saucepan about ¾ of the way with salted water. Bring to a boil.
- Cook the beans until barely tender and very bright green, about 3 minutes. Drain and cool under cold running water immediately. Drain again.
- Put the mushroom slices in your serving vessel.
- In the small bowl, combine the mustard, vinegar, shallots and pepper.
- Put the beans in the serving vessel.
- Pour the dressing over the salad, toss well and enjoy.

