Baby Bella and Green Bean Salad

Description: This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer.

Ingredients:

• 1 lb fresh green beans, trimmed, cut in half
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon coarse salt (I used kosher salt)
• fresh ground black pepper, to taste
• 1/4 cup olive oil
• 4 green onions, chopped
• 1/2 lb baby portabella mushrooms, thinly sliced
• 2 tablespoons chopped fresh parsley

Steps:

1. Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
2. 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.
3. Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
4. Chill 30 minutes before serving.