Olive And Cucumber Summer Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.