Marinated Zucchini and Green Bean Salad
1 lb. zucchini, trimmed
1/2 lb. green beans, trimmed
1 tablespoon fresh dill, finely chopped
1/4 cup scallions, finely chopped
1 cup white mushrooms, sliced
1/3 cup white wine vinegar
1/3 cup olive oil
Salt and freshly ground black pepper
Using a mandoline or knife, julienne zucchini (small matchstick sized pieces). Halve green beans lengthwise and again horizontally—zucchini and green beans should be about the same size. Blanch vegetables, drain, and transfer to bowl.
Add dill, scallions, and mushrooms. Toss with vinegar and oil, and season with salt and pepper. Refrigerate for at least one hour before serving.