Cucumber Salad - cooking recipe

Ingredients

3 -4 cucumbers (sliced thick, See Above NOTE)
1/4 - 1/2 small red onion (sliced very thin)
1 (15 1/2 ounce) can red kidney beans (rinsed & drained)
1 (4 ounce) can mushrooms (drained)
sea salt (to taste)
1 -2 tablespoon vegan mayonnaise (ORIGINAL)
dill weed (to taste, can use fresh or dry, I use plenty if using dry)

Preparation

Put the first (5) ingredients in a bowl and mix, then set aside.
In another small bowl mix the Vegenaise & Dill together.
Blend the Vegenaise mixture and the Cucumber mixture together.
Refridgerate for about 15 - 20 minutes before serving.
ENJOY !