Cucumber and Bell Pepper Salad

  • Yield 12 servings

Fresh veggies with a touch of sugary sweetness make this a refreshing summer side.

'To make this salad more colorful, use 1/2 green bell pepper and 1/2 red bell pepper.'


3 large cucumbers, thinly sliced
1 large green bell pepper, thinly sliced
1 cup thinly sliced onions
1 tablespoon celery seeds
1 tablespoon salt
1/2 cup cider vinegar
3/4 cup sugar


  1. Combine cucumbers, bell pepper, onions, celery seeds and salt in a large bowl.
  2. Cover with plastic wrap and let stand 1 hour at room temperature.
  3. Drain cucumber mixture in a colander, shaking off the excess liquid. Return mixture to bowl.
  4. Add vinegar and sugar; toss gently. Cover with plastic wrap and refrigerate 6 hours to overnight. The salad may be stored in the refrigerator up to three weeks. Serves 12.

– Barb Jones, Panama, Ill.



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