Zesty Mexican Cucumber Salad for a Refreshing Summer Bite

Enjoy the vibrant and refreshing Mexican Cucumber Salad, a perfect summer dish that is gluten-free and vegan.

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Prep Time 10

Chill Time 30

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Cucumber, diced Opt for seedless varieties for best texture
1 cup Corn Fresh or thawed frozen corn works perfectly
1 medium Red Bell Pepper, diced Mild sweetness
1 medium Orange Bell Pepper, diced Enhances sweetness; can substitute with yellow or green
1/2 medium Red Onion, diced Adds a sharp bite
1/4 cup Fresh Cilantro, chopped Optional
1 small Jalapeño, diced Optional for spice, adjust according to taste

For the Dressing

1/4 cup Lime Juice Fresh juice for best flavor
2 tablespoons Olive Oil Avocado oil is a good substitute
1 teaspoon Chili Powder Adjust to taste or swap with cayenne
to taste Salt For seasoning
to taste Pepper For seasoning

Equipment

Mixing Bowl
whisk
Spatula

Method

Step-by-Step Instructions

Wash and chop all fresh produce. Dice the cucumbers, bell peppers, red onion, and cilantro. Place in a large mixing bowl.
In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until blended.
Pour the dressing over the chopped vegetables and toss gently until coated.
Cover the bowl and refrigerate for 15-30 minutes to chill.
Give the salad a stir before serving. Enjoy cold as a side dish or snack.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

Customize with jalapeños for heat or avocados for richness. Best served cold after chilling.

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