Source: Chef Wes Stepp, Kelly’s, Outer Banks, North Carolina
1 cup diced and seeded cucumbers
3 tablespoons diced red onions
3 tablespoons diced sweet red and yellow peppers
1 tablespoon cilantro (fresh and chopped)
1 teaspoon granulated sugar
2 tablespoons rice wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
Combine all ingredients.
Servings: 4