Fresh Mushroom Three Bean Salad

• From: Mushroom Council

Ingredients

• 10 oz (about 3 cups) fresh white mushrooms, quartered

• 1 jar (about 7 ounces; about 3/4 cup) roasted red peppers, drained, cut in strips

• 1 can (15 ounces) white beans (cannellini), 50% less sodium , drained

• 1 can (15 ounces) red kidney beans (cannellini), 50% less sodium , drained

• 1 can (15 ounces) black beans, rinsed and drained

• 2 celery ribs, sliced

• 1 cup Parmesan cheese, coarsely shredded, divided

• 3 cup Italian salad dressing, no salt added, homemade or prepared

• 1 cup chopped fresh parsley

For health-boosting properties, nothing beats this combo. Even better, try using low-sodium beans and dressing.

Directions

• In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and 1/4 cup of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.