Green Bean and Mushroom Salad |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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I think I got this recipe from the NY Times. Ingredients:
1 quart water |
1 lb fresh green beans, trimmed |
salt |
1/2 lb fresh mushrooms |
1 tablespoon dijon mustard |
2 tablespoons red wine vinegar |
1/4 teaspoon ground cumin |
1/4 teaspoon tabasco sauce |
fresh ground pepper, to taste |
4 tablespoons olive oil |
1/4 cup red onion, chopped |
1/4 cup parsley, chopped |
Directions:
1. Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
2. Wash and dry the mushrooms and slice them thinly.
3. Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
4. In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
5. Serve.
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