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–+ servings
Mexican Cucumber Salad

Refresh Your Plate with Mexican Cucumber Salad Bliss

Try this Mexican Cucumber Salad for a quick, refreshing, and vegan-friendly summer side dish.
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Prep Time 10 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups seedless cucumber sliced into thin rounds
  • 1 cup corn fresh, canned, or thawed from frozen
  • 1 medium red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup cilantro optional
For the Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil extra-virgin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
  • 1 tablespoon jalapeño optional and finely chopped

Equipment

  • Mixing bowl
  • Sharp knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Wash cucumbers and bell peppers. Slice cucumbers into thin rounds and dice the bell pepper. Finely chop red onion and cilantro. Combine in a large bowl.
  2. In a small bowl, mix lime juice and olive oil. Whisk with chili powder, salt, and pepper until well combined.
  3. Pour dressing over the vegetables and toss gently to coat evenly without mashing them.
  4. Cover and chill in the refrigerator for 15 to 30 minutes to enhance flavors.
  5. Once chilled, give the salad a quick toss and serve in bowls or on a platter.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 0.5mg

Notes

This salad is best served fresh, but can be stored in the fridge for up to 3 days. Avoid freezing to maintain texture.

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