Cucumber, Pineapple and Serrano Chile Salad

This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.

Prep time: 30 minutes

Makes: 8 cups

Ingredients

4 medium cucumbers
1 to 2 hot peppers (try serrano or jalapeno)
1 small red onion, chopped
2 cups diced pineapple (fresh or canned and drained)
½ cup chopped mint
3 to 4 Tablespoons lime juice (2 limes)
2 Tablespoons vegetable oil (try olive)
1/8 teaspoon salt
1/8 teaspoon black pepper

Directions

1. Wash hands with soap and water.
2. Rinse or scrub fresh produce under running water before preparing.
3. Peel cucumbers or leave unpeeled. Cut into quarters and scoop out any large seeds from the center. Cut cucumber into bite-sized pieces and place in a large bowl.
4. Remove the stem, seeds and ribs from the hot pepper. Mince the pepper and add to the bowl.
5. Add remaining ingredients and stir to combine.
6. Refrigerate leftovers within 2 hours.