Barbecue /bbq Mushroom And Green Bean Salad

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Barbecue /bbq Mushroom And Green Bean Salad


This salad serves 8 as a side dish & is delish! It tastes of earthy goodness. The photo you see is of half the recipe + extra spinach. I prepared the mushrooms in a frying pan for convenience' sake and served the salad with a baked potato. Next time, I think we'll add some garlic to the marinade.

Cooking Time

Preparation Time :40 Min

Cook Time : 7 Min

Total Time : 47 Min


Serves : 8
  • 1⁄2 cups olive oil

  • 2 tbsp lemon juice

  • 1 tsp caster sugar

  • 1 tbsp fresh thyme leave

  • 600 gms button mushrooms

  • 250 gms green beans

  • 250 gms cherry tomatoes

  • Cherry Tomatoes 100 gms

  • 60 gms parmesan cheese


  • Combine oil, lemon juice, caster sugar, thyme leaves and salt and pepper in a large bowl and whisk until well combined.
  • Set aside 2 tblsp dressing to add later.
  • Add mushrooms to the large bowl and stir gently to combine, then cover and set aside for 30 minutes.
  • Meanwhile cook beans in a saucepan of salted boiling water for 2 minutes, until bright green.
  • Drain and refresh in cold water, allow to drain & come to room temp, and cut into thirds.
  • Preheat barbecue plate on high.
  • Cook the mushrooms, turning occasionally for 3-4 minutes until golden. Remove from bbq plate and set aside to cool to room temperature.
  • Meanwhile, combine beans, tomatoes, spinach (or rocket) and parmesan in a large bowl.
  • Add the reserved dressing, mushrooms, salt and pepper and toss to combine.