Cucumber Salad

1 English cucumber

1/2 medium red onion

1/4 cup reduced-fat mayonnaise

(or vegan mayo)

1 T reduced-fat sour cream

(or vegan sour cream)

1 Tablespoon cider vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons poppy seeds

1/4 teaspoon coarse salt

1/8 teaspoon pepper

Halve cucumber lengthwise. Using a teaspoon, scrape out seeds; slice cucumbers very thinly on the diagonal. In a medium bowl, combine cucumbers with onion, sliced thinly (and vertically). In a small bowl, stir together mayonnaise, sour cream, cider vinegar, honey poppy seeds, salt and pepper. Add to cucumber mixture; toss and serve immediately.

This salad is GREAT alone or topping a veggie burger!!

Texas Caviar

Salad Ingredients:

1 can pinto beans, rinsed and drained

1 can black-eye peas, rinsed and drained

1 can black beans, rinsed and drained

1 can white shoepeg corn, drained

1 cup chopped bell pepper, any color

1 cup chopped celery

1/2 cup chopped onion (red preferred)

2+ jalapenos, finely diced

1 small jar chopped pimiento - optional

Combine beans and veggies in a large bowl.

Dressing Ingredients:

1 cup salad oil

1/2 cup cider vinegar

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Combine above dressing ingredients in small sauce pan. Bring to a boil, stirring often. Let cool. When cool, add to beans and veggies and stir. Let marinate a few hours to overnight. Drain well before serving.

Serve with Fritos Scoops or your favorite tortilla chips!