marinated cucumber salad

By tinathorn

Ingredients

• 4 medium cucumbers, peeled, seeded and sliced
• 1 large red or white onion, thinly sliced
• 1 large bell pepper (green, red or yellow), thinly sliced
• 2 medium tomatoes, cut into wedges
• 1/4 cup granulated sugar
• 1/2 cup seasoned rice vinegar*
• 1 cup water
• 1/4 cup vegetable oil
• Kosher or sea salt to taste
• Freshly ground black pepper to taste

Preparation

Step 1

Prepare vegetables and place in large glass or non-reactive bowl.
In a small bowl, whisk together the sugar, vinegar, water and oil; pour over the vegetables.
Cover and refrigerate for at least 2 hours. Add the salt and pepper to salad just before serving or season individual servings, as desired. (Do not add the salt until you are ready to serve or it will cause the vegetables to become limp, as the salt will draw moisture from them.)
Makes 12 servings.
*Apple cider, white distilled, red wine or white wine vinegar can also be used.
Nutritional Information Per Serving (1/12 of recipe): 76.2 calories; 45% calories from fat; 4.7g total fat; 0.0mg cholesterol; 4.2mg sodium; 247.6mg potassium; 12.2g carbohydrates; 1.1g fiber; 6.4g sugar; 11.2g net carbs; 0.8g protein.