Cucumber, String Bean, & Olive Salad

Adapted from Martha Stewart Living

10 oz. Green Beans, trimmed
1 Seedless Cucumber
1 to 2 oz. oil-cured black olives, pitted
1/4 cup fresh Parsley, minced
1 tsp. Dijon mustard
1 Tbls. cider vinegar
salt & freshly ground pepper
2 Tbls. extra-virgin olive oil

Fill a large bowl with ice and water; set aside. Bring a pot of generously salted water to a boil. Add green beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut beans into 2-inch lengths. Thickly slice cucumbers on the diagonal, stack three slices at a time and cut lengthwise into 1/4-inch matchsticks. Use kitchen scissors to snip olives in half. Combine green beans, cucumbers, olives, and parsley in a medium serving bowl. In a small bowl, whisk together mustard, vinegar, with salt and pepper to taste. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving. Serves 3 to 4.