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Cucumber, String Bean, and Olive Salad

Author/Submitted by: Martha Stewart Living May 2001
Servings: 4
Categories: Haven't Tried / Low-Carb / Salads

    coarse salt
1/2  pound  string beans
1 1/4  pounds  cucumbers, about 2
1/4  pound  oil-cured black ripe 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

1. Fill a large bowl with ice and water; set aside. Bring a pot of 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 melon bailer or a spoon. Cut into1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley 1eaves 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.

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.

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