- 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.