• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 red onion
  • 1 garlic clove
  • 1 yellow bell pepper
  • 1 cucumber
  • 7-8 cherry tomatoes
  • 3 cups canned white beans, rinsed and drained
  • 1 lemon
  • 7-10 fresh basil leaves
  • 2 sprigs fresh oregano
  • 4 tablespoons olive oil
  • salt
  • black pepper

The FunGuy has bean feeling a seasonally inspired salad craving coming on. One with garden fresh cucumbers, sweet tomatoes, crunchy bell peppers, and fresh herbs. All mixed with bites of our button mushrooms and healthy white beans, marinated in a bright vinaigrette of lemon, fresh basil and oregano, and rich olive oil.

Fifteen minutes of prep work is all that’s needed… and all the patience you can muster while waiting for it to marinate!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and discard before cutting the mushrooms into quarters, and transferring them to a large mixing bowl. Peel and remove the root ends from the onion and garlic. Slice the onion and mince the garlic and transfer to the mixing bowl. Remove the stem and seeds from the bell pepper and cut it into ½ inch pieces. Trim the ends and peel the cucumber before cutting it into ½ inch pieces and add to the bowl. Cut the cherry tomatoes into quarters and add to the mixing bowl. 
  2. Add the rinsed white beans to the bowl with the mushrooms and vegetables and toss well. 
  3. Rinse the lemon under cool water to remove any debris before zesting the peel on a grater or microplane over the mixing bowl. Cut the lemon in half and juice it into a separate bowl, careful to remove any seeds. Rinse the basil and oregano under cool water and shake off excess water before removing the stems from the leaves. Stack the basil leaves on a cutting board and roughly chop. Mince the oregano leaves and add both herbs to the bowl with the lemon juice.
  4. Add the olive oil to the bowl with the lemon juice and whisk well to combine. Taste and add salt and black pepper as necessary and whisk again. Pour the vinaigrette over the mushrooms, vegetables, and beans and stir to combine and coat with the dressing. Cover the bowl and refrigerate the salad for at least 30 minutes and up to 3 days. 

Have a Fun meal!