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Tangy Mustard Cucumber Cannellini Salad
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.
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
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.