Cucumber, String Bean, and Olive Salad

1. 1

   Fill a large bowl with ice and water; set aside.

2. 2

   Bring a pot of water to a boil.

3. 3

   Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes.

4. 4

   Drain, and transfer to the ice-water bath until cool.

5. 5

   Drain, and cut in half lengthwise.

6. 6

   Peel the cucumbers, and split them lengthwise.

7. 7

   Remove the seeds using a melon baller or a spoon.

8. 8

   Cut into 1/2-inch-thick slices on the diagonal.

9. 9

   Combine with string beans, olives, and parsley leaves in a medium serving bowl.

10. 10

    Whisk together the mustard, red-wine vinegar, and salt and pepper to taste in a small bowl.

11. 11

    Slowly add the olive oil, whisking constantly.

12. 12

    Toss with the salad just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.