Olive and Cucumber Summer Salad

Be the first to review
READY IN: 30mins
Recipe by Lauren4372

An easy summer salad that travels well to picnics. You can use sliced olives in place of the whole ones. Cooking time is marinating.

Ingredients Nutrition


  1. Have a bowl of ice water ready before blanching the stingbeans. Cook 2-3 minutes until bright green, then drain and quickly put into the ice bath.
  2. Peel the cucumbers and split lengthwise. Remove the seeds.
  3. Slice into 1/2 inch pieces and mix with olives and drained greenbeans in serving/ travel bowl.
  4. In seperate bowl whisk mustard, vinager, salt, pepper and olive oil. Toss with salad just 30 minutes prior to serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a