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Zesty Mexican Cucumber Salad: A Refreshing 10-Minute Treat

This Zesty Mexican Cucumber Salad is a quick, healthy, and vibrant vegan dish perfect for summer!
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2-3 medium Cucumbers Use seedless varieties for the best crunchy texture.
  • 1 cup Corn Fresh or thawed frozen corn.
  • 1 medium Red Bell Pepper Offers vibrant color and mild sweetness.
  • 1 medium Orange Bell Pepper Adds even more sweetness.
  • 0.5 medium Red Onion Provides a sharp flavor.
  • 0.25 cup Fresh Cilantro Brings aromatic freshness.
For the Dressing
  • 1 large Lime Juice Fresh juice is essential.
  • 2 tablespoons Olive Oil Adds richness.
  • 1 teaspoon Chili Powder Adjust to taste.
  • to taste Salt
  • to taste Pepper
Optional
  • 1 medium Jalapeño Adjust based on your spice tolerance.

Equipment

  • mixing bowl
  • whisk
  • Cutting Board
  • knife

Method
 

Step-by-Step Instructions
  1. Wash the cucumbers thoroughly and slice them into half-moons or cubes.
  2. Dice half a red onion and chop the bell peppers into small pieces.
  3. Chop fresh cilantro and combine all the vegetables in a large bowl.
  4. In a separate bowl, whisk together lime juice, olive oil, chili powder, and season with salt and pepper.
  5. Drizzle the dressing over the salad and toss gently to coat.
  6. Cover and refrigerate for 15-30 minutes before serving.
  7. Serve chilled as a side dish or dip with tortilla chips.

Notes

Customize with additional ingredients like black beans or avocado to suit your taste.