• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon coarse salt
  • 1¼ cup canned black beans, rinsed
  • 1¼ cup canned red beans, rinsed
  • 1 medium onion
  • 1 cucumber
  • 2 yellow mini sweet peppers
  • 2 red mini sweet peppers
  • 8-12 cherry tomatoes
  • 1 avocado
  • ½ bunch cilantro
  • 1 large lemon, juiced
  • 2 limes, juiced
  • 1½ tablespoons olive oil
  • 1 tablespoon honey
  • ¼ teaspoon crushed chili flakes
  • salt
  • black pepper
  • 2 oz crumbled feta

Healthy changes don’t have to be bland and boring! 

Take this colorful Mediterranean style bean salad for example. It has it all with hearty and filling black and red beans, crisp and refreshing cucumbers, crunchy fresh sweet pepper, butter avocado, and meaty bites of our sautéed button mushrooms. Just finish it off with a sweet and tangy homemade citrus and honey dressing and a crumble of feta cheese on top!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems and cut the mushrooms into quarters. Transfer the mushrooms to a bowl and add the olive oil, smoked paprika, and coarse salt and toss well to season the mushrooms. 
  2. Heat a sauté pan over medium high heat and add the mushrooms. Sauté the mushrooms 5-6 minutes or until browned around the edges and cooked through. Turn off the heat and cover to keep warm
  3. On a cutting board, peel and dice the onion and transfer to a large mixing bowl. Trim the ends of the and peel the cucumber and dice before adding to the bowl. Remove the stem and seeds from the peppers, dice, and add to the mixing bowl. Cut the cherry tomatoes into quarters and add to the bowl. Remove the skin and seed from the avocado, dice, and add to the bowl. Rinse the cilantro under cool water, shake off excess water, roughly chop, and add to the bowl. Lastly, add the rinsed beans to the bowl and toss well to evenly distribute the beans among the vegetables. 
  4. In a bowl whisk the lemon juice, lime juice, olive oil, honey, and crushed chili flakes together. Season with salt and black pepper to taste and whisk again. 
  5. Transfer the cooked mushrooms to the mixing bowl and pour the dressing over the salad. Toss well to coat the salad in the dressing. Add feta cheese and toss again. 
  6. Serve immediately or refrigerate for up to 3-4 days. 

Have a Fun meal!