1/2 lb. green beans, trimmed
1/2 c. water
3/4 lb. mushrooms, halved
1 tbsp. mustard seeds
3 tbsp. white vinegar
3/4 c. cherry tomatoes, halved
1/4 c. sliced green onions
Salt & pepper to taste
3 tbsp. chopped parsley

Combine beans and water in large skillet, bring to a boil. Cover and cook over high heat just until beans are crisp tender, about 5 minutes. Drain and remove beans, set aside.

In same skillet, spray Pam, add mushrooms, toss over high heat 3 minutes. Add mustard seeds. Continue to toss until mushrooms are lightly browned about 2 minutes. Return beans to skillet. Toss 1 minute, remove from heat. Add vinegar, tomatoes and onions, toss. Season with salt and pepper. Sprinkle with parsley. Serve warm or at room temperature. (Measure single serving.) Single serving = 1 cup vegetable.