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Tangy Mustard Cucumber Cannellini Salad

July 25, 2014, 2:00 pm

Recipe courtesy of Sydney Allen, check her out HERE.

Preparation Time: 8-10 minutes

Serving Size: ½ cup; Serves about 6

1 Slice on the Slice Plan.

Ingredients

1-15 oz can cannellini beans

1 English cucumber, diced

2 medium bell peppers, diced

1/8 cup of olive oil

¼ cup of stone ground mustard

¼ cup of BBQ sauce

½ TB apple cider vinegar

Directions

Combine beans, cucumber and bell peppers into a large mixing bowl.

In a smaller mixing bowl, whisk together the olive oil, mustard, BBQ sauce and apple cider vinegar.

Pour the mustard sauce over the veggies and toss to coat. Place in refrigerator for a 2 hours to chill.

Turn-Out and Storage

Serve chilled or at room temperature. Perfect with your favorite grilled protein or as an offering at a family/friend function!

Cucumber Cannellini Salad may be stored under refrigeration for up to 3 days.

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