Cucumber, String/ Green Bean and Olive Salad

• kosher salt
• 12 lb string bean
• 2 cucumbers (1 1/4 pounds)
• 14 lb oil-cured black olive, pitted, torn in half
• 14 cup fresh flat leaf parsley
• 1 teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• fresh ground pepper
• 2 tablespoons extra virgin olive oil
• bowl ice water (for greenbeans)

1. Boil string beans in salted water 3-4 minutes or until just tender.
2. Bring a pot of water to a boil.
3. Cool in bowl of ice water.
4. Drain, and cut in half lengthwise.
5. Peel cucumbers, cut in half and remove seeds.
6. Cut into 1/2-inch-thick slices on the diagonal.
7. Combine cucumbers, string beans, olives, and parsley leaves in a medium bowl.
8. In a small bowl whisk together mustard, red-wine vinegar, and salt and pepper.
9. Slowly add olive oil, whisking constantly until well combined.
10. Toss everything together before serving.

kosher salt, string bean, cucumbers, oilcured black olive, flat leaf parsley, mustard, red wine vinegar, fresh ground pepper, extra virgin olive oil, bowl ice water

Taken from www.food.com/recipe/cucumber-string-green-bean-and-olive-salad-58677 (may not work)