This Mushroom and Bean Salad is a hearty and flavorful dish perfect as a side or a light meal. The earthy mushrooms, tangy pickled cucumbers, and creamy mayonnaise blend beautifully with the protein-packed beans and boiled eggs. Fresh dill adds a fragrant touch, making this salad a crowd-pleaser for any occasion.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Ingredients
- 350 g (12 oz) mushrooms, cut
- Vegetable oil for frying
- Salt, to taste
- 3 eggs, boiled and cubed
- 150 g (5 oz) pickled cucumbers, cut
- Fresh dill, chopped (about 2 tablespoons)
- 400 g (14 oz) canned red beans, drained and rinsed
- 1 clove of garlic, minced
- Black pepper, to taste
- 2 tablespoons mayonnaise
Directions
- Prepare the Mushrooms:
- Heat vegetable oil in a pan over medium heat.
- Add the cut mushrooms and fry for 3-4 minutes.
- Season with salt and continue frying for another 2-3 minutes until lightly browned.
- Remove from heat and allow the mushrooms to cool.
- Prepare the Salad:
- In a large mixing bowl, combine the cubed eggs, cooled mushrooms, pickled cucumbers, chopped dill, and red beans.
- Add the minced garlic, salt, and black pepper to taste.
- Add 2 tablespoons of mayonnaise and mix well to coat all the ingredients evenly.
- Serve:
- Serve the salad chilled or at room temperature.
Serving Suggestions
- Serve as a side dish with grilled chicken or fish for a well-rounded meal.
- Use as a filling for sandwiches, wraps, or stuffed pita bread.
- Pair with crusty bread or crackers for a quick lunch.
Cooking Tips
- For added crunch, sprinkle toasted nuts or seeds over the salad before serving.
- Replace red beans with chickpeas or white beans for a different texture and flavor.
- Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
Nutritional Benefits
- Beans: High in protein and fiber, supporting digestion and sustained energy.
- Mushrooms: Rich in antioxidants and essential nutrients like selenium.
- Eggs: Provide protein, healthy fats, and essential vitamins.
- Dill: A source of antioxidants and anti-inflammatory compounds.
Dietary Information
- Vegetarian-friendly.
- Gluten-free.
Nutritional Facts (per serving, approximate)
- Calories: 210
- Protein: 10g
- Fat: 9g
- Carbohydrates: 20g
- Fiber: 6g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Not recommended for freezing as the texture of the vegetables and mayonnaise may change.
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients.
- A versatile dish that pairs well with various meals.
- Packed with nutrients and bold flavors.
- Perfect for meal prep or a crowd-pleasing potluck dish.
Conclusion
This Mushroom and Bean Salad is a satisfying and delicious addition to any meal. Its combination of fresh, tangy, and creamy flavors ensures it will become a favorite for family dinners and gatherings.
Frequently Asked Questions
- Can I use fresh cucumbers instead of pickled ones? Yes, but pickled cucumbers add a tangy flavor that complements the salad.
- Can I make this salad ahead of time? Yes, prepare it a few hours ahead and refrigerate to allow the flavors to meld.
- Can I substitute another type of beans? Yes, kidney beans or black beans work well.
- Is there a vegan version of this salad? Replace eggs with tofu and mayonnaise with a plant-based alternative.
- What can I use instead of dill? Parsley or cilantro can be substituted for a different flavor profile.
- How do I avoid watery salad? Drain and pat the beans, mushrooms, and cucumbers dry before mixing.
- Can I use frozen mushrooms? Yes, but thaw and drain them before frying.
- What can I serve with this salad? Pair it with roasted vegetables, grilled meats, or fresh bread.
- How long does it last in the fridge? Up to 2 days in an airtight container.
- Can I add other vegetables? Absolutely! Bell peppers, celery, or cherry tomatoes make great additions.