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Zesty Mexican Cucumber Salad That Refreshes Every Bite

This Zesty Mexican Cucumber Salad offers a refreshing mix of cucumbers, corn, and lime, 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 large Seedless Cucumbers Chopped into bite-sized pieces
  • 1 cup Corn Fresh or thawed frozen
  • 1 medium Red Bell Pepper Diced
  • 1 medium Orange Bell Pepper Diced
  • ¼ medium Red Onion Finely chopped
  • 1 handful Fresh Cilantro Chopped
For the Dressing
  • 2 tablespoons Lime Juice Freshly squeezed
  • 3 tablespoons Olive Oil
  • 1 teaspoon Chili Powder
  • to taste Salt
  • to taste Black Pepper
Optional Additions
  • 1 medium Jalapeño Chopped, adjust based on spice preference

Equipment

  • mixing bowl
  • whisk
  • knife
  • Cutting Board

Method
 

Instructions
  1. Prep the Vegetables: Wash and chop cucumbers, bell peppers, onion, and cilantro. If using fresh corn, cut kernels from the ear. Combine in a mixing bowl.
  2. Make the Dressing: Whisk lime juice, olive oil, chili powder, salt, and pepper until well combined.
  3. Combine Ingredients: Pour dressing over vegetables and toss to coat.
  4. Chill for Flavor: Cover and refrigerate for 15-30 minutes to meld flavors.
  5. Serve and Enjoy: Serve cold, optionally garnished with additional cilantro.

Notes

Adjust spices and vegetables based on personal preferences. It's best to consume chilled.