Mexican Cucumber Salad: A Refreshing Twist for Your Table

This Mexican Cucumber Salad is a vibrant, healthy option for summer cookouts, featuring fresh cucumbers, sweet corn, and colorful peppers.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 servings

Course: Salads

Cuisine: Mexican

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pieces seedless cucumbers for best crunch and hydration
1 cup corn fresh, canned, or frozen
1 piece red bell pepper diced for even mixing
1 piece orange bell pepper to enhance sweetness
0.5 cup red onion finely chopped
0.5 cup fresh cilantro adjust based on preference

For the Dressing

2 tablespoons lime juice fresh lime juice recommended
3 tablespoons extra virgin olive oil
1 teaspoon chili powder adjust based on heat tolerance
to taste none salt
to taste none pepper

Equipment

Large Mixing Bowl
separate bowl
Sharp knife
Spatula
Whisk

Method

Preparation Steps

Wash and prep the ingredients. Dice cucumbers, red and orange bell peppers, and chop the red onion. Add cilantro to a large mixing bowl.
In a separate bowl, whisk together lime juice, olive oil, and chili powder. Season with salt and pepper to taste.
Pour the dressing over the vegetables in the mixing bowl and toss until evenly combined.
Cover the bowl and refrigerate for at least 30 minutes to chill and meld the flavors.
Serve the salad cold as a refreshing side dish or snack.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

For the best flavor, use fresh ingredients and allow the salad to chill before serving. Store in an airtight container for up to 3 days.

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