Sauteed Portebello Mushrooms & Pink Bean Salad
From: Jennifer

Here's one of my favorites. It's good hot or cold with rice or by itself, or just anyway you want it!

• 1 T. vegetable oil
• 3 c. chopped portebello mushrooms (3/4 in. pieces)
• 3 T. water
• .5 c. chopped green bellpeppers
• 1/3 c. chopped mild onions
• .25. c chopped fresh parsley
• 1 .5 c. pink beans
• 1 T. balsamic vinegar
• 1 T. olive oil
• Salt to taste
• .5. Chopped cucumbers (optional)
• fresh ground pepper to taste

2. Add water cooking, stirring until softened (about 3 minutes)
If additional water accumulates cook until it is gone. Cool

3. Place cooled mushrooms and onions and remaining ingredients in bowl. Toss

Note: You can cook the bell peppers with the mushrooms if you don't like raw green bellpeppers