Vegetable Salad

• 1/2 pound green beans
• 3 small zucchini, about 1/2 pound, trimmed
• 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound
• Salt to taste
• 1 teaspoon Dijon-style mustard
• 1 tablespoon red-wine vinegar
• 1 teaspoon finely minced garlic
• Freshly ground pepper to taste
• 1/4 cup olive oil
• 1/2 cup coarsely chopped red onion
• 1 tablespoon chopped fresh basil

1. Trim off the ends of green beans.
2. Rinse and drain.
3. Cut beans into 2-inch lengths.
4. There should be about 2 cups.
5. Cut zucchini into 1 1/2-inch-long rounds.
6. Cut each into quarters or eighths.
7. Core pepper and cut away the white veins inside.
8. Cut pepper into strips.
9. There should be about 1 1/2 cups.
10. Bring enough water to boil to cover beans and zucchini when added.
11. Add salt and beans.
12. Simmer about 5 minutes.
13. Add zucchini and pepper strips and cook about 2 minutes.
14. Drain well.
15. Run vegetables under cold water to chill well.
16. Drain.
17. Mix mustard, vinegar, garlic, salt and pepper in a bowl, stirring rapidly with a wire whisk.
18. Add oil, beating vigorously.
19. Add vegetables, onion and basil to bowl and toss to blend.
20. Serve at room temperature.

green beans, zucchini, sweet green, salt, mustard, redwine vinegar, garlic, freshly ground pepper, olive oil, red onion, fresh basil

Taken from cooking.nytimes.com/recipes/11694 (may not work)