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Green Bean and Cucumber Salad

Yield Serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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