Instructions: In a large mixing bowl, combine mustard, vinegar, oil and 1 teaspoon salt.

If desired, pit the olives.

Sort the beans by thickness, making several separate piles.

In a large pan, bring several quarts of water to boil. Add salt, if desired. Plunge the thickest beans into the boiling water first. Count 1 minute after the water boils again and add the smaller beans in turn. Boil the beans until just cooked through but still crisp.

Drain the beans well and quickly toss them in the vinegar and oil dressing with the parsley and garlic.

Sprinkle cheese and black olives over the beans. Correct seasoning with salt and freshly ground pepper.

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