Olive and Cucumber Summer Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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