Ingredients
- 2 whole cucumbers (about 1 1/4 lbs, peeled, cut in half lengthwise, seeded, and cut in half moons)
- 1/2 pound green beans, blanched (thin green beans, trimmed and cut in 1 1/2" pieces on an angle)
- 1/4 pound olives (oil cured black olives, pitted and cut or cut in half)
- 1/4 cup fresh parsley, chopped
- VINAIGRETTE
- 2 tablespoons oil (olive oil)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make
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Step 1: Beans ... If using small, tender, and fresh beans; I don't find it necessary to blanch them. However, a bit larger bean I would suggest blanching.
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Step 2: Blanching ... Is very easy. Simply trim your beans, and bring the water up to a light boil. Add the beans and cook 2-3 minutes depending on the size. Then, transfer immediately to a bowl of ice water for another minute or two to cool. This keeps the beans, tender, crisp; and a bright green color. Drain well to a plate lined with paper towel or in a colander before making the salad.
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Step 3: Salad ... Add the beans, cucumbers, and olives to a serving bowl. Note: an easy way to remove the pits, is to simply "squish" the olives - the pit will pop right out.
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Step 4: Vinaigrette ... Mix the vinaigrette together in a small bowl and pour over the salad and toss. I like to chill it for at least 30 minutes for all the flavors to meld.
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Step 5: Serve and ENJOY! As I said ... chilled or room temp.
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