Green Bean and Cucumber Salad

Real Simple
Serves 4


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1/4 pound trimmed green beans
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
Zest of 1 lemon
1 cucumber


Bring a small pot of water to a boil and cook green beans for about 3 minutes. Drain and rinse with cold water. In a large bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and zest. Halve and seed cucumberlength-wise, then slice. Add the cucumber and green beans to the bowl; toss.

Created date

July 2004

Nutritional Information

Calcium 23 mg
Calories 108
Caloriesfromfat 1 %
Carbohydrate 4 g
Cholesterol 0 mg
Fat 10 g
Fiber 1 g
Iron 0 mg
Protein 1 mg
Satfat 1 g
Sodium 177 mg