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Cucumber, String Bean, and Olive Salad

    • Photo: RICHARD GERHARD JUNG
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    To pit the olives, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
    Martha Stewart Living, May 2001
    • Yield Serves 4
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    Ingredients

    • Coarse salt
    • 1/2 pound string beans
    • 2 cucumbers (1 1/4 pounds)
    • 1/4 pound oil-cured black olives, pitted, torn in half
    • 1/4 cup fresh flat-leaf parsley leaves
    • 1 teaspoon Dijon mustard
    • 1 tablespoon red-wine vinegar
    • Freshly ground pepper
    • 2 tablespoons extra-virgin olive oil

    Directions

    1. Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
    2. Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
    3. Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

    Recipe Reviews

    • ChristinaTownsend
      24 Jul, 2008

      This salad is easy and fast. I think it would be a great dish for a picnic or pot luck too. Tastes great with the Balsamic Skirt Steak recipe.

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