Instructions: Cook beans in salted boiling water until crisptender about 3 minutes.

Drain under cold water and let cool.

In a large bowl combine beans tomatoes mushrooms and parsley.

In a blender or food processor process all vinaigrette ingredients until smooth. Toss with bean mixture.

Taste and adjust seasoning.

With fresh cherry tomatoes both in the salad and whirled into the dressing this dish is full of summer. Fat slices of old new creminis add their meat and earthiness to this salad.

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