Green Bean and Chicken Salad

1 cup green beans, cut in 2-inch pieces
3 tbs olive oil
3 tbs lemon Juice
2 medium cloves garlic, minced
1/4 tsp coarse ground pepper (5 oz) chunk white chicken
1/2 cup sliced mushrooms
2 tbs diced sweet red pepper

In 1-quart saucepan, place green beans; add water to cover. Over high heat, heat to boiling. Cook 5 minutes or until tender-crisp; drain. Return beans to saucepan, cover with cold water.

Let stand 5 minutes; drain. In medium bowl, combine olive oil, lemon juice, garlic and pepper. Add chicken, mushrooms and red pepper; toss gently to coat. Cover; refrigerate until serving time, at least 2 hours.

Makes 2 cups or 2 servings.

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Cajun Country -- New Iberia, Louisiana