Chilled Green Bean Salad

• 1 pound fresh green beans, with ends trimmed and cut into 1" segments (pole beans or
• snap beans work well)
• 1/2 Cup Swiss cheese, shredded
• 2 Roma tomatoes, diced
• 3/4 Cup fresh mushrooms, sliced
• 1/2 teaspoon lemon juice
• 1 tablespoon olive oil
• salt and pepper

1. Place green beans in a vegetable steamer or in a metal colander placed in a covered pot of 2" boiling water. Steam green beans until they are bright green and crisp tender.
2. Remove from steamer and rinse with cold water.
3. Meanwhile, toss sliced mushrooms with the lemon juice. This keeps the mushrooms from browning, and it adds a nice, tangy flavor to the salad. 
4. Combine the cooled beans,tomatoes, mushrooms, and cheese in a serving bowl. Add the olive oil and salt and pepper to taste. (I like a little salt and a lot of freshly ground black pepper.) 
5. Toss well to fully coat. Cover and chill in the fridge at least 2 hours. For best flavor, allow to chill over night.
6. A great side dish with just about any pro/fat meal!