Cucumber Salad

Ingredients

• 2 large cucumbers, peeled and sliced
• 1/2 medium onion, thinly sliced
• 2 tablespoons sliced pickled jalapenos, drained
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1/4 teaspoon pickled jalapeno juice
• Salt and pepper to taste

Instructions

Place all ingredients in a medium bowl; stir to combine. For a crisp salad, serve immediately. For a wilted (and more flavorful) salad, cover and refrigerate for 2-24 hours.

Serves 2-4.

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