Armenian Vegetable Salad

1. 1

   Wash and trim the mushrooms.

2. 2

   Depending on their size, leave them whole, or halve or quarter them.

3. 3

   Steam for about 5 minutes, until the mushrooms are tender.

4. 4

   Set aside.

5. 5

   Steam the green beans about 7 minutes, depending on size.

6. 6

   Drain and halve or cut in thirds, depending on size.

7. 7

   Cover and refrigerate.

8. 8

   Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.

9. 9

   To serve, stir the green beans into the rest of the salad.

10. 10

    Season with salt and pepper.

11. 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.

No additional tips available.