Ingredients
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1 lb fresh green beans, trimmed, cut in half
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3 garlic cloves, minced
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2 tablespoons red wine vinegar
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1 tablespoon Dijon mustard
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1/2 teaspoon coarse salt (I used kosher salt)
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fresh ground black pepper, to taste
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1/4 cup olive oil
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4 green onions, chopped
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2 tablespoons chopped fresh parsley
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1/2 lb baby portabella mushrooms, thinly sliced
Instructions
- Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
- Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
- Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
- Chill 30 minutes before serving.