Cucumber, String Bean, and Olive Salad

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

Instructions

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