Zucchini Green Bean Salad

Yield: 4 servings

Ingredients

• 1 lb. zucchini, trimmed
• ¼ lb. green beans, trimmed
• 1 T. fresh dill, finely chopped
• ¼ c. scallions, finely chopped
• 1 c. white mushrooms, sliced
• 1/3 c. white wine vinegar
• 1/3 c. olive oil
• Salt and freshly ground black pepper

Directions

1. Using a mandoline or a knife, julienne zucchini, halve green beans lengthwise and again horizontally. (Zucchini and beans should be about the same size.)
2. Blanch vegetables, drain, and transfer to a bowl.
3. Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper.
4. Refrigerate for at least 1 hour before serving.

This recipe was first published in Issue #5