All you need:
1/2 c. Hy-Vee apple cider vinegar
1/3 c. Hy-Vee sugar
1 tbsp Hy-Vee Dijon mustard
1 tsp sea salt
1/4 tsp Hy-Vee black pepper
6 oz fresh green beans, trimmed and cut into 1-inch pieces (about 1 1/2 c.)
1 seedless cucumber, thinly sliced (about 4 c.)*
6 small radishes, ends trimmed, halved lengthwise and thinly sliced (about 3/4 c.)*
1 medium red onion, thinly sliced
1 (12 oz) pkg fully cooked hickory smoked and seasoned pulled pork
1/2 c. Hy-Vee Hickory House Blue Suede Memphis style BBQ sauce
6 (10-inch) Hy-Vee flour tortillas, warmed
All you do:
For marinade, combine vinegar, sugar, mustard, salt and pepper; set aside.
In a small saucepan, cook beans in a small amount of boiling salted water about 5 minutes or until crisp-tender. Plunge immediately into ice water to cool. Drain.
In a large bowl, combine cooled beans, cucumber slices, radishes and red onion. Add marinade to cucumber mixture; toss gently to combine. Let stand for 10 to 30 minutes, stirring occasionally.
Just before serving, in a medium saucepan, combine pork and barbecue sauce. Cook until heated through. Divide pork mixture and cucumber mixture among warmed tortillas.
Note: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out, because it will help you get uniformly thin slices.
Nutrition information per serving:
Dietary Fiber: 3g
Saturated Fat: 6g
Trans fats: 0g
Daily nutritional values:
8% vitamin A
15% vitamin C