Cucumber, green bean and olive salad
by Lauradinaustin
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INGREDIENTS
- course salt
- 1/2 pound green beans
- 2 cucumber
- 1/2 pound black olives
- 1/4 cup fresh flat-leaf parsley
- 1 teaspoon dijon mustard
- 1 tablespoon red wine vinegar
- freshly ground pepper
- 2 tablespoons olive oil
INSTRUCTIONS
Fill a large bowl with ice and water: set aside Bring a pot of water to a boil. Salt the water: add the beans and cool until bright green and just tender 3-4 minutes Drain and transfer to ice bath until cool. Drain and cut in half
2. Peel Cucumbers and split lengthwise Remove sees using a melon baller or a spoon. Cut into 1/2 inch thick slices on the diagonal Combine with beans olives and parsley leaves in a medium serving bowl.
3. Place mustard red-wine vinegar and salt and pepper to taste in a small bowl whisk to combine
Slowly add olive oil whisking constantly until well combined. Toss with salad just before Serving
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 recipe (1099g) | ||
| Recipe Makes: 0 Servings | ||
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| Calories: 492 | ||
| Calories from Fat: 290 (59%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 32.2g | 43 % | |
| Saturated Fat 4.5g | 22 % | |
| Monounsaturated Fat 23g | ||
| Polyunsanturated Fat 3.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 5557.6mg | 192 % | |
| Potassium 1475.2mg | 39 % | |
| Total Carbohydrate 53.6g | 16 % | |
| Dietary Fiber 18.7g | 75 % | |
| Sugars, other 34.9g | ||
| Protein 10.6g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 492
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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