Garden Fresh Cucumber & Tomato Salad
2 medium-large cucumbers, peeled, seeded, and quartered lengthwise
1 cup low-fat sour cream (not fat-free)
1 small red or yellow onion (1 cup), finely chopped
2 Roma tomatoes, seeded and diced (about 1 cup)
3 tablespoons finely chopped cilantro, or to taste
3 to 4 teaspoons Olde Westport Border Bandito's Salsa Spice Blend®, to taste
¼ teaspoon each salt and coarse ground black pepper, to taste
Cut cucumber into bite size pieces (about 3½ cups), place in a colander over a bowl, lightly sprinkle with salt, drain for 1 hour in refrigerator. In a small bowl, blend sour cream, onion, tomatoes, cilantro, Border Bandito's Salsa Spice Blend®, (see Olde Bill's Comments), salt and pepper to taste. Seal bowl and refrigerate until ready to serve. About 15 minutes before serving, place well drained cucumbers in a serving dish, stir in sour cream mixture.
Olde Bill's Comments: Draining cucumbers before serving will keep the sour cream mixture from becoming watery and thin. Try adding thinly sliced radish or ¼ cup diced red bell pepper or finely chopped jalapeno for color and added flavor. If using other than roma tomatoes, drain well in a colander or salad will be watery and thin. This is one of my personal favorites.
Every recipe in the Kwik-Fix Salsa Cookbook uses Olde Westport Border Bandito’s Salsa Spice Blend, however, not every recipe is for salsa. All are easily prepared, using ingredients purchased at your favorite grocery store, and I might add, all recipes are very tasty.