This crisp and colorful salad is an ideal way to use up all that produce. “It’s so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I’ve even added chopped zucchini for variety.”
- 3 cups thinly sliced cucumbers
- 3/4 cup chopped red onion
- 1/2 cup each chopped green, sweet red and yellow peppers
- 1/2 cup cider vinegar
- 2 tablespoons sugar
- In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Fresh Vegetable Salad in Simple & Delicious July/August 2008, p27
Reviews for Cucumber Salad with Peppers and Onion
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review