Green Bean, Mushroom And Olive Salad

• 8 ounces green beans
• 8 ounces mushrooms
• 2 scallions
• 8 Greek, Italian or French black olives
• 1 teaspoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

1. Wash and trim green beans.
2. Steam over hot water for 7 minutes, until beans are tender but firm.
3. Wash, trim and quarter mushrooms.
4. After green beans have been cooking for about 2 minutes, add mushrooms.
5. When green beans are ready, mushrooms will be, too.
6. Wash, trim and thinly slice scallions.
7. Pit olives.
8. Whisk oil, vinegar and mustard in a large bowl.
9. When green beans and mushrooms are cooked, drain.
10. Cut beans in half, and add to dressing along with mushrooms, olives and scallions.
11. Mix well.

green beans, mushrooms, scallions, italian, olive oil, balsamic vinegar, mustard

Taken from cooking.nytimes.com/recipes/9417 (may not work)