Directions

1. Begin by cutting the snap peas into 1/2-inch to 3/4-inch pieces, then place them in a medium bowl.
2. Peel the cucumbers and slice them into 1/8-inch slices; then add to the snap peas.
3. In a separate bowl, whisk together the olive oil, the vinegar, and the mustard; or pour the dressing into a small jar with a lid and shake thoroughly so that all ingredients are thoroughly combined.
4. Pour the dressing over the vegetables, then lightly toss until the cucumbers and peas are coated with the dressing.
5. Serves cold.