Olive and Cucumber Summer Salad

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 3-4

ingredients

• 4 ounces green beans, cleaned and snapped
• 1 cucumber, 8 to 10 inches
• 6 ounces pitted black olives, drained and cut in half (large can)
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• salt and pepper, to taste

directions

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.