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Zesty Mexican Cucumber Salad for a Refreshing Twist

This refreshing Zesty Mexican Cucumber Salad offers a vibrant blend of flavors in just 10 minutes, perfect for any occasion.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber Seedless varieties preferred
  • 1 cup Corn Fresh or thawed frozen
  • 1 medium Red Bell Pepper Can substitute with orange for extra sweetness
  • 1 medium Orange Bell Pepper Other colors can also be used
  • 1 medium Red Onion Use green onions for milder flavor
  • 1/4 cup Fresh Cilantro Can be omitted if desired
For the Dressing
  • 1/4 cup Lime Juice Fresh juice preferred
  • 2 tablespoons Olive Oil Avocado oil is a suitable substitute
  • 1 teaspoon Chili Powder Adjust according to heat preference
  • to taste Salt
  • to taste Pepper
  • 1 small Jalapeño Optional, adjust quantity based on spice tolerance

Equipment

  • mixing bowl
  • whisk

Method
 

Salad Preparation
  1. Wash and chop the cucumbers, red and orange bell peppers, red onion, and fresh cilantro. Cut the cucumbers into bite-sized pieces, dice the bell peppers, and finely chop the red onion. Combine in a large mixing bowl.
Dressing Preparation
  1. In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until smooth and combined.
Combine Ingredients
  1. Pour the dressing over the chopped vegetables and gently toss to combine, ensuring that all ingredients are evenly coated.
Chill
  1. Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld.
Serve
  1. After chilling, toss the salad again and serve cold, optionally with extra cilantro on top.

Notes

Use firm, smooth-skinned seedless cucumbers for the best crunch. Optionally, personalize with black beans or avocado for added flavor.