String Bean and Mushroom Salad

• 1 quart water
• 1 pound haricots verts or string beans, trimmed
• Salt and freshly ground pepper to taste
• 1/2 pound fresh mushrooms
• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Tabasco
• 3 tablespoons canola or vegetable oil
• 1 cup thinly sliced red onions
• 1/4 cup chopped fresh chives

1. In a large saucepan, bring the water to a boil.
2. Add the beans and salt to taste.
3. Cook for about 5 minutes or until just tender.
4. Do not overcook.
5. Drain and cool.
6. Wash and dry the mushrooms, then slice them thinly.
7. Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper.
8. Slowly add the oil while whisking vigorously
9. In a salad bowl, place the beans, mushrooms, onion and chives.
10. Pour the sauce over the vegetables and toss gently.

water, verts, salt, mushrooms, mustard, red wine vinegar, ground cumin, tabasco, vegetable oil, red onions, fresh chives

Taken from cooking.nytimes.com/recipes/3893 (may not work)