- Trim and halve the green beans lengthwise. Cut zucchini into julienne strips, making sure they are of the same size as beans. Finely chop the dill weed.
- Put beans and zucchini in a saucepan, blanch them. Drain then shift into a mixing bowl.
- Add mushrooms, dill and scallions. Drizzle oil and vinegar over them and toss to coat.
- Season to taste, mix and serve chilled!