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Zesty Mexican Cucumber Salad

Zesty Mexican Cucumber Salad for a Refreshing Summer Bite

Enjoy this Zesty Mexican Cucumber Salad, a light and invigorating dish perfect for summer gatherings.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber seedless, chopped
  • 1 cup Corn fresh or thawed frozen
  • 1 medium Red Bell Pepper chopped
  • 1 medium Orange Bell Pepper chopped
  • 1/2 medium Red Onion chopped
  • 1/4 cup Fresh Cilantro chopped, optional
For the Dressing
  • 1/4 cup Lime Juice freshly squeezed
  • 3 tablespoons Olive Oil
  • 1 teaspoon Chili Powder adjust to taste
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
Optional Add-Ins
  • 1 medium Jalapeño chopped, based on spice preference

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • cutting board

Method
 

Directions
  1. Wash and chop cucumbers, red and orange bell peppers, red onion, and cilantro into bite-sized pieces. Add to a large mixing bowl.
  2. In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the chopped vegetables and toss gently to coat everything evenly.
  4. Cover the mixing bowl with plastic wrap and refrigerate for 15 to 30 minutes to let flavors meld.
  5. Serve cold in chilled bowls and garnish with additional cilantro, if desired.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 200mgPotassium: 250mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 50mgCalcium: 5mgIron: 5mg

Notes

Use seedless cucumbers for the best crunch and keep the salad fresh. Dress just before serving for maximum freshness.

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