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–+ servings
Mexican Cucumber Salad

Refreshing Mexican Cucumber Salad for Quick Summer Snacking

Enjoy a vibrant Mexican Cucumber Salad, bursting with flavor and perfect for summer snacking.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Seedless Cucumbers Diced into bite-sized pieces
  • 1 cup Fresh Corn Can use fresh, canned, or frozen
  • 1 medium Red Bell Pepper Diced
  • 1 medium Orange Bell Pepper Diced
  • 1 small Red Onion Finely chopped
  • 1 cup Fresh Cilantro Chopped
For the Dressing
  • 2 tablespoons Lime Juice Freshly squeezed
  • 3 tablespoons Extra Virgin Olive Oil High quality
  • 1 teaspoon Chili Powder Adjust based on heat preference
  • 1/2 teaspoon Salt To taste
  • 1/4 teaspoon Pepper To taste

Equipment

  • mixing bowl
  • sharp knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Chop the Vegetables: Wash the cucumbers, bell peppers, and onion. Dice the cucumbers, chop the bell peppers, and finely chop the onion. Add all ingredients to a large mixing bowl.
  2. Prepare the Dressing: In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until emulsified.
  3. Combine: Pour the dressing over the vegetables and toss gently to coat.
  4. Chill: Cover and refrigerate for at least 15-30 minutes to meld flavors.
  5. Serve: Toss again before serving and enjoy the salad cold.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 2mgIron: 5mg

Notes

Best served chilled. Store leftovers in an airtight container for up to 3 days.

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