Bean and Cucumber Salad

Adapted from Bon Appetit, July ‘06

12 oz. Green Beans
1 Mediterranean Cucumber, sliced
6 Tbls. olive oil
1/4 cup minced onion
2 Tbls. red wine vinegar
2 Tbls. lemon juice

Cook trimmed green beans in large pot of boiling, salted water until crisp-tender, about 5 minutes. Drain and rinse with cold water, pour out onto a single layer on a kitchen towel to dry, cut into one-inch lengths. Whisk together vinegar, oil and lemon juice in a small bowl. Combine beans, onions and cucumbers in a large shallow bowl, pour dressing over all, toss to coat. Let stand 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper, serves 4.