Garden Fresh Cucumber & Tomato Salad

Garden Fresh Cucumber And Tomato Salad

Serves 4


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.