Sliced cucumbers and blanched green beans soak up a sweet and tangy marinade. If desired, serve with pulled pork, fish tacos, or grilled bratwurst.
Servings and Ingredients
|½ c. Hy-Vee apple cider vinegar|
|⅓ c. Hy-Vee granulated sugar|
|1 tbsp. Hy-Vee Dijon mustard|
|1 tsp. Hy-Vee kosher sea salt|
|¼ tsp. Hy-Vee ground black pepper|
|6 oz. fresh green beans, trimmed and cut into 1-inch pieces|
|1 seedless cucumber, thinly sliced|
|6 small radishes, ends trimmed, halved lengthwise, and thinly sliced|
|1 medium red onion, thinly sliced|
|1 (12-oz.) pkg. fully cooked hickory smoked and seasoned pulled pork, optional|
|½ c. Hy-Vee Hickory House Blue Suede Memphis style BBQ sauce, optional|
|6 (10-inch) Hy-Vee flour tortillas, warmed, optional|
Things To Grab
- Small bowl
- Small saucepan
- Medium bowl
- Large bowl
- 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.
If desired, in a medium saucepan, combine pork and barbecue sauce. Cook until heated through. Divide pork mixture and cucumber mixture among warmed tortillas.
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 440mg
- Total Carbohydrates: 16g
- Protein: 1g