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Zesty Mexican Cucumber Salad: Refresh Your Summer Meals

A fresh, vibrant salad featuring crunchy cucumbers, sweet corn, and zesty lime, perfect for summer meals.
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Prep Time 10 minutes
Chill Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 seedless cucumbers chopped into bite-sized pieces
  • 1 red bell pepper sliced into thin strips
  • 1 orange bell pepper sliced into thin strips
  • 0.5 red onion diced
  • 1 cup corn fresh or thawed frozen
  • handful fresh cilantro roughly chopped
For the Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
Optional Ingredient
  • 1 jalapeño adjust to suit heat tolerance

Equipment

  • mixing bowl
  • whisk
  • Chopping Board
  • knife

Method
 

Step-by-Step Instructions
  1. Wash and dry the fresh produce. Chop 2 seedless cucumbers, slice 1 red bell pepper and 1 orange bell pepper, dice half a red onion, and roughly chop fresh cilantro. Combine all in a bowl with 1 cup of corn.
  2. In a medium bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, and 1 teaspoon of chili powder. Add salt and pepper to taste.
  3. Pour the dressing over the chopped vegetables and toss gently until well-coated.
  4. Cover the bowl and refrigerate for 15-30 minutes to allow flavors to meld.
  5. Toss lightly before serving. Serve cold as a side dish or dip.

Notes

Use the freshest ingredients for best texture and flavor. Chill the salad for at least 15 minutes before serving.