Mexican Cucumber Salad Recipe
A refreshing and vibrant Mexican Cucumber Salad featuring crisp cucumbers, sweet corn, colorful bell peppers, and a zesty lime dressing seasoned with chili powder and fresh cilantro. Perfect as a cold side dish to complement any Mexican meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups cucumber, sliced or diced
- 1 cup corn (canned, fresh, or thawed from frozen)
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, finely chopped (optional)
- ¼ cup fresh cilantro, chopped
Dressing
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the vegetables: Chop all the vegetables including cucumber, bell peppers, red onion, cilantro, and jalapeño (if using). Place them into a large mixing bowl.
- Mix the dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and black pepper until well combined.
- Combine salad and dressing: Pour the dressing over the chopped vegetables and toss gently to coat everything evenly with the dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for 30 minutes to allow the flavors to meld together for the best taste.
- Serve: Serve the Mexican cucumber salad cold as a refreshing side dish alongside your favorite Mexican meals.
Notes
- Use fresh corn for the best flavor, but canned or frozen corn works well too.
- Adjust the chili powder and jalapeño quantity based on your desired spice level.
- For a crisper cucumber, remove seeds before slicing.
- This salad tastes even better if left to marinate overnight in the refrigerator.
- Serve with tortilla chips for a quick snack variation.
Find it online: https://hotsavors.com/mexican-cucumber-salad-recipe/
