Sicilian Chunk Vegetable Salad

• 1/4 to 1/3 pound fresh green beans, trimmed
• 4 ribs celery, chopped
• 1/2 European or English "seedless" cucumber, diced
• 2 vine ripe tomatoes, seeded and chopped
• 1/2 medium red onion, chopped
• 8 hot peppers, small cherry peppers or peperoncini peppers
• 1 small jar, 6 to 8 ounces, marinated mushrooms, drained
• 1 tin flat anchovies, drained and chopped
• 12 large green olives, pitted and coarsely chopped
• 1 1/2 tablespoons red wine vinegar, eyeball it
• 1/4 cup extra-virgin olive oil, eyeball it
• Salt and coarse black pepper

1. Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes.
2. Drain green beans, run under cold water to cool off and chop them into thirds.
3. Combine all salad ingredients in a bowl and toss.
4. Dress salad with vinegar, oil, salt and pepper and serve.

green beans, celery, european, tomatoes, red onion, peppers, mushrooms, anchovies, green olives, red wine vinegar, extravirgin olive oil, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/sicilian-chunk-vegetable-salad-recipe.html (may not work)