Garden Fresh Cucumber & Tomato Salad

Serves 4

2 medium-large cucumbers, peeled, quartered lengthwise, and seeded
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 (optional but recommended)
3 to 4 teaspoons Border Bandito’s Salsa Spice Blend, to taste
¼ teaspoon each salt and coarse ground black pepper, to taste

Cut the cucumber into bite-sized pieces (about 3½ cups), place in a colander, lightly sprinkle with salt, and drain for 1 hour in the 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 the 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 the salad will be watery and thin.