String Bean "Casserole" Salad

1. 1

   Fill up a large bowl of water and a few handfuls of ice, set aside.

2. 2

   Bring a large pot of water to a rolling boil.

3. 3

   Add a heavy pinch of salt, the green beans, and the bell peppers.

4. 4

   Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.

5. 5

   With a sieve or slotted spoon, remove the vegetables to the bowl of ice water to stop them from over cooking.

6. 6

   Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.

7. 7

   To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, the vinegar, mushrooms, garlic, thyme, and 1 teaspoon salt.

8. 8

   Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.

9. 9

   Turn off the heat and let it rest covered for 15 minutes more.

10. 10

    To make the vinaigrette: Whisk together the mustard, 4 tablespoons of the liquid the mushrooms are soaking in, and olive oil in a small bowl.

11. 11

    Season with some salt and a grind or two of pepper.

12. 12

    Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the vinaigrette.

13. 13

    Toss and serve with fried onions sprinkled over the top.

* Per serving · 4 servings · Values may vary.