Bean and Cucumber Salad

  • 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 cucumber length-wise, then slice. Add the cucumber and green beans to the bowl; toss.