Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
The recipe was delicious. I used spinach instead of Swiss chard, because my grocery store didn’t have chard. And I had some previously batch-cooked wild rice and quinoa (separately) in the freezer, so there wasn’t as much to do. I will definitely make this again, with two changes. I will leave out the mushrooms, only because we didn’t really taste them (due to the dressing having a stronger flavor than the mushrooms). When I ate leftovers the next day (minus the mushrooms, because we used them all the night before) it was still delicious and filling. I will also cut back a little on the cumin in the dressing, maybe 1.5 tsp to start. But do use the green beans, they added a fun and tasty crunch!