balsamic green bean salad

i made this a couple months ago almost exclusively using produce from greeley gardens.  i've blogged on a couple other csa-inspired dishes, but i really made a lot more than made it to this blog.  i was able to can a lot of the veggies so i can continue to enjoy them all winter long. what i love most about my weekly bag of produce is that i'm almost immediately inspired to create a new recipe.  you can check out the weekly pics of all my csa goodies here.

• 1 cup mixed yellow and green beans
• 5-6 baby potatoes, diced
• 5-6 cherry tomatoes, halved
• 8 button mushrooms, sliced
• 2 tablespoons veggie broth
• 1 tablespoon vegan butter

for the miso balsamic dressing:

• 1¼ yellow miso
• 3/4 teaspoon garlic
• 3/4 teaspoon onion powder
• 1/2 tablespoon olive oil
• 1 teaspoon dijon mustard
• 3 tablespoon balsamic vinegar
• 3/4 teaspoons rosemary
• pinch of black pepper

chop beans into 1-inch bite sized pieces. steam the diced potatoes and green beans for approximately 10-12 minutes. meanwhile, lightly sauté the mushroom slices in the butter and veggie broth for about 5 minutes and then set all the veggies aside to cool

mix the dressing ingredients in a magic bullet or blender.  put the cooked veggies in a dish and pour the dressing over top.  add in the cherry tomatoes and toss gently.

this can be served cool or warm.