Fresh Mushroom Three Bean Salad
|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|
|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. |
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