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A very refreshing and easy-to-make cucumber salad. You can use it with fish, chicken, or as a side dish by itself. It's great to use during anytime of the year.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index.  Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

Check out Linda's Salad and Salad Dressing Recipes.

Cucumber Salad

1 cup cucumber, peeled, seeded and diced 1/4 inch thick
1/3 cup diced red bell pepper (diced 1/4-inch thick)
1/3 cup diced yellow bell pepper (diced 1/4-inch thick)
1/4 cup diced red onion
Juice of 2 limes
1/4 cup chopped parsley
1 tablespoon rice wine vinegar
1/2 tablespoon (1 1/2 teaspoons) olive oil
Coarse salt and freshly ground black pepper to taste

In a medium-size bowl, combine diced cucumbers, red bell peppers, yellow bell peppers, onion, lime juice, rice vinegar, olive oil, salt, and pepper.

Refrigerate at least 4 hours, but best if made one (1) day ahead.

Makes 4 servings.