- 20 minutes
- 6 to 8
- Begin by cutting the snap peas into 1/2-inch to 3/4-inch pieces, then place them in a medium bowl.
- Peel the cucumbers and slice them into 1/8-inch slices; then add to the snap peas.
- 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.
- Pour the dressing over the vegetables, then lightly toss until the cucumbers and peas are coated with the dressing.
- Serves cold.