This Tangy Mustard Cucumber Cannellini Salad is what I brought for lunch to work all last week. It’s a tasty, fresh and flavorful dish!
Some days I ate this salad as is straight from a bowl, and other days I ate it atop a bed of greens with sliced avocado. A winner every time!
The tangy BBQ sauce and mustard pair so well together and give this dish a wonderful flavor!
Tangy Mustard Cucumber Cannellini Salad
1 can cannellini beans
1 English cucumber, diced
2 medium bell peppers, diced
1/8 cup of olive oil
1/4 cup of stone ground mustard
1/4 cup of BBQ sauce
1/2 tbsp apple cider vinegar
To make this salad, start by combining the 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 tangy mustard sauce over the veggies and toss to coat. Place in refrigerator for a few hours to chill. Enjoy!