Armenian Vegetable Salad

• 1/2 pound white mushrooms
• 1 pound green beans, trimmed
• 2 1/2 tablespoons extra-virgin olive oil
• 3 1/2 tablespoons balsamic vinegar
• 1/2 tablespoon Dijon mustard
• 2 large roasted red peppers, julienned (see note)
• 1 bunch scallions, finely sliced, white and most of green part
• 10 small Italian, Greek or French olives, pitted
• Salt and freshly ground black pepper to taste

1. Wash and trim the mushrooms.
2. Depending on their size, leave them whole, or halve or quarter them.
3. Steam for about 5 minutes, until the mushrooms are tender.
4. Set aside.
5. Steam the green beans about 7 minutes, depending on size.
6. Drain and halve or cut in thirds, depending on size.
7. Cover and refrigerate.
8. Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
9. To serve, stir the green beans into the rest of the salad.
10. Season with salt and pepper.
11. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.

white mushrooms, green beans, extravirgin olive oil, balsamic vinegar, mustard, red peppers, scallions, italian, salt

Taken from cooking.nytimes.com/recipes/6982 (may not work)