|Summer Bean and Rice Salad|
Use non -reactive cookware and bowls when using vinegar in recipe.
Combine sausage and 1 cup vinegar in a saucepan and bring to a boil over medium heat. Cover the pan, reduce heat and simmer until sausage is cooked through. Drain and slice sausage into 1 inch slices and set aside.
Combine beans, rice, cucumber, pepper, celery, onion and sausage.
In a small bowl, whisk the 3 tablespoons of vinegar, oil, mustard, thyme, garlic, pepper sauce, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate several hours before serving.
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