Saturday, May 28, 2011

Cool Cucumber Salsa

Looking for a refreshing summer appetizer?  This one is a HUGE hit.  I always have people asking me when am I going to make a batch of that wonderful salsa?  The recipe makes a large amount and has a lifespan of only a few days.  If you are going to make this (and I strongly suggest you do) for a crowd of people, you can make it up the day before you event, but do not add the vinegar and salad dressing packet until just before serving.  The vinegar makes the veggies soften and give off liquids, day 2 and 3 you may want to drain off some of the liquid. 

For those of you on Weight Watchers and some other diets, this is a figure friendly party recipe (except the chips), just eat it as a salad, it's chunky enough.

Tip on preparation:  I was given one of those "As Seen on TV" Vidallia Onion slicers.  It was truly a timesaver cutting up the onions, cucumbers, and jalapenos.  Use the small screen and work in little batches.  For those of you who don't have access to the slicer, make sure you have a large sharp knife. 

Serve the salsa with "Scoops" brand tortilla chips. 

Very important, when handling the jalapeno pepper, use gloves.  It never fails that after handling the peppers you will need to touch your face or eyes and it will burn.

I really hope you try this salsa recipe, let me know what you think. 

Link for Uncle Dan's Original Ranch Dressing;

Cool Cucumber Salsa

4-5 Med Tomatoes, seeded & finely diced
2  English cucumbers. peeled & finely diced
1 Med Red onion, finely diced
½ bunch Fresh cilantro, finely diced (just the leaves-not stems)
2-3 Each Fresh jalapeño, seeded & finely diced
1 Can Whole kernel corn, drained
1 Can Black beans, rinsed & drained
¼ cup White vinegar
1 large pkg. Uncle Dan's Original Southern Dry Salad Dressing mix (makes 16 oz.)
Salt & Pepper to taste
Combine all the vegetable ingredients in a very large bowl.  Toss well.  Sprinkle dry mix and vinegar over the vegetables and toss again.

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