Cucumber, String Bean, and Olive Salad

• 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

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.

salt, string beans, cucumbers, black olives, parsley, mustard, redwine vinegar, freshly ground pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/cucumber-string-bean-and-olive-salad-392394 (may not work)