In a medium-size bowl, combine prepared diced cucumbers, red bell peppers, yellow bell peppers, onions, lime juice, parsley, rice vinegar, olive oil, salt, and pepper.
Refrigerate at least 4 hours, but best if made one (1) day ahead.
Makes 4 servings.
Per Serving -.15 Fat Grams, 43.7 calories, .5 WW Points
Cucumber Salad Recipe: https://whatscookingamerica.net/salad/cucumbersalad2.htm