Green Bean Salad

Green Bean Salad
12 oz. fresh small green beans, ends trimmed,
8 fresh mushrooms, sliced,
1/2 c. chopped red onion,
3 Tbs. canola or corn oil,
1 Tbs. balsamic or red wine vinegar,
1 clove garlic, minced,
salt and pepper to taste

Cook the green beans in a large pot of boiling water for 5 minutes;
drain. Plunge the beans into a bowl of ice water to stop the cooking and
retain their bright green color. Drain and place in a large bowl. Add
the mushrooms and onions to the beans; toss to mix. For the dressing,
whisk the oil into the vinegar in a small bowl; add the remaining
ingredients and pour over the green beans. Toss lightly. Serve
immediately. Serves 4