Artichoke Salad - cooking recipe

Ingredients

2 large (14 2/3 oz.) jars marinated artichoke hearts
1 lb. small fresh mushrooms
1 (16 oz.) can whole green beans, drained
1 (6 oz.) can pitted medium black olives, drained
white vinegar

Preparation

Empty jars of artichokes with juice in a salad bowl; add drained beans and drained olives.
In a small pan, cook cleaned mushrooms in a water and vinegar solution (1/3 vinegar and 2/3 water).
When water boils, mushrooms are done.
Rinse in cold water and drain.
Add mushrooms to rest of salad.
Mix and refrigerate.
May be prepared 1 or 2 days in advance.