Food & Cooking Recipes Salad Recipes Cucumber, String Bean, and Olive Salad 4.1 (14) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: RICHARD GERHARD JUNG Servings: 4 To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed. Ingredients Coarse salt ½ pound string beans 2 cucumbers (1 ¼ pounds) ¼ pound oil-cured black olives, pitted, torn in half ¼ 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 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. 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. 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. Rate it Print