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

Directions

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.

From Realsimple.com