Bright and Tangy Mexican Cucumber Salad for Summer Bliss

This Mexican Cucumber Salad is a refreshing and vibrant dish perfect for summer with a delightful crunch.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large seedless cucumbers chopped into bite-sized pieces
1 cup fresh or thawed corn
½ cup red bell pepper finely diced
½ cup orange bell pepper finely diced
¼ cup red onion finely diced
1 handful fresh cilantro optional
2 tablespoons lime juice fresh
3 tablespoons olive oil
1 teaspoon chili powder adjust for spice preference
to taste salt
to taste pepper
1 optional jalapeño adjust based on spice tolerance

For the Dressing

2 tablespoons lime juice fresh
3 tablespoons olive oil
1 teaspoon chili powder can substitute with cayenne
to taste salt
to taste pepper

Equipment

Mixing Bowl
Whisk
Spatula

Method

Step-by-Step Instructions

Wash and chop cucumbers into bite-sized pieces. In a mixing bowl, combine corn, red bell pepper, orange bell pepper, and red onion. Optionally add fresh cilantro.
In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until well emulsified.
Pour the dressing over the vegetable mixture and toss to coat evenly.
Cover and refrigerate for 15 to 30 minutes to allow flavors to meld.
Stir gently before serving, and enjoy with tortilla chips or as a side for grilled meats.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 250mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Always use fresh ingredients for the best flavor. Chill before serving to enhance taste.

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