Description
Mexican Cucumber Salad is a refreshing and zesty dish that beautifully blends the cool crunch of cucumbers with a delightful array of colorful vegetables and a tantalizing spicy-sweet dressing.
Ingredients
- 3 Persian cucumbers, thinly sliced
- 1 orange bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
1. Begin by preparing the fresh vegetables for your Mexican Cucumber Salad. In a large bowl, combine the thinly sliced Persian cucumbers, diced orange bell pepper, finely chopped red onion, and fresh corn kernels. Finish by gently mixing in the chopped mint leaves.
2. In a small bowl, whisk together the lime juice, red wine vinegar, honey, chipotle chili powder, salt, and black pepper to create the zesty dressing.
3. Pour the dressing over the prepared vegetable mixture and toss everything together until the salad is evenly coated with the flavorful dressing.
4. Gently fold in the crumbled Cotija cheese, or substitute feta cheese if desired, to add a creamy, salty element to the salad.
5. Refrigerate the salad for 15-20 minutes to allow the flavors to meld and the salad to chill. Serve this refreshing Mexican Cucumber Salad cold, and enjoy its zesty, crunchy goodness!
Notes
Serve chilled or at room temperature. The salad can be prepared in advance and refrigerated for up to 24 hours before serving.
For a visually stunning presentation, consider serving Mexican Cucumber Salad in a clear glass bowl or on a white platter.
- Prep Time: 15
- Cook Time: 5
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 4
- Cholesterol: 10