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It’s summertime, and the living’s easy with this refreshing five-ingredient cucumber salad recipe. It is a great way to use your garden veggies for the perfect poolside, boat or potluck dish all summer long!
You could use English cucumbers for this recipe which are popping up at many Arkansas Farmer’s Markets. Or have you heard of the Arkansas Little Leaf Cucumber? Developed by the University of Arkansas, the Arkansas Little Leaf Cucumber is a medium bush type that produces delicious white spined fruits that are perfect for pickling or, hey, for cucumber salad! This variety has smaller, compact leaves that are great for growing in containers.
This recipe is impressive! Not only does it pack a flavor punch, but it also came together fast. I timed myself from start to finish, including asking my husband to open the bottle of dressing because the top felt glued on, and it only took me 14 minutes! That’s peeling, chopping, the dressing fiasco, mixing, covering, then placing in the fridge.
This is one of those dishes that benefits from some time in the fridge to allow all the flavors to develop and soak into the vegetables. I like it better after a few hours, but 30 minutes is enough if you just can’t wait. You can’t get much faster for a flavorful summer salad!
Peel and slice cucumbers and place them into an airtight container. Slice onion, tomatoes and banana peppers and add to cucumbers. Pour dressing over the cucumber mixture and place the lid on the container. Shake to coat vegetables. Refrigerate until ready to serve.
Thank you to Kyle Vann for this amazing Cucumber Salad Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.
For more recipes from the cookbook, click here.
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