1 teaspoon black sesame seeds 2 medium cucumbers, peeled, halved lengthwise, and thinly sliced crosswise 1 red or orange bell pepper, seeded, stemmed and thinly sliced 2 teaspoons rice wine vinegar Salt to taste (about 1/4 teaspoon)
In a small skillet, over moderate heat, toast sesame seeds until fragrant, about 1 minute. Set aside.
In a medium serving bowl, toss cucumber slices and bell peppers with rice wine vinegar. Season to taste with salt.
Garnish with toasted sesame seeds just before serving.
You can substitute brown sesame seeds if you can't find black sesame seeds.