Olive and Cucumber Summer Salad

1. 1

   Have a bowl of ice water ready before blanching the stingbeans.

2. 2

   Cook 2-3 minutes until bright green, then drain and quickly put into the ice bath.

3. 3

   Peel the cucumbers and split lengthwise.

4. 4

   Remove the seeds.

5. 5

   Slice into 1/2 inch pieces and mix with olives and drained greenbeans in serving/ travel bowl.

6. 6

   In seperate bowl whisk mustard, vinager, salt, pepper and olive oil.

7. 7

   Toss with salad just 30 minutes prior to serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.