Sliced cucumbers tossed with rice-wine vinegar make for a refreshing and simple summer salad.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

2 cucumbers, peeled, seeded and cut crosswise into 1/4-inch slices
1 tablespoon rice-wine or distilled white vinegar
1/4 teaspoon sugar
Cayenne pepper to taste
Salt & freshly ground pepper to taste

Whisk together vinegar, sugar and a pinch of cayenne pepper. Season with salt and pepper. Add cucumbers and toss to coat. Chill until ready to serve.

NUTRITION INFORMATION: Per serving: 24 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 222 mg potassium.

1/2 Carbohydrate Serving

I make this all the time in the summer. It keeps for several days in the fridge. For a change--I add sliced onions and more vinegar, then cold water to cover. Just fish out the cucumbers when it's time to eat.

Anonymous, Philadelphia, PA

Yes this is good... but for even more variety add tomatoes with the onions!

Connie, Houston, TX