Corn & Cucumber Salad
My girlfriend and I drove out to some of the great farm stands on eastern Long Island last weekend and came back with a great selection of fresh local grown produce. I prepared this simple corn-cucumber salad that had such a nice flavor.

2 medium cucumbers
2 cups fresh corn, cooked and cooled
1/2 medium onion, thinly sliced
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Peel the cucumber and slice it in half lengthwise, then slice thinly. Place in a bowl along with the remaining ingredients. Toss to combine. Cover and refrigerate for at least 4-8 hours before serving to allow the flavors to combine.

Serves 6-8