Zesty Mexican Cucumber Salad
A refreshing, colorful, and tangy salad made with crisp cucumbers, sweet corn, and bell peppers, tossed in lime juice and optional cilantro. This Mexican-inspired dish is perfect as a light lunch or vibrant side dish for any meal.
Equipment
- Mixing Bowl
- Cutting board
- Chef’s knife
- Spatula
Ingredients
- 2 cups diced cucumbers peeled if desired
- 1 cup sweet corn canned or frozen
- 1 cup bell peppers any color, diced
- 2 tbsp lime juice freshly squeezed
- ¼ cup cilantro chopped, optional
- salt to taste
- black pepper to taste
Instructions
- Wash and dice the cucumbers and bell peppers into even-sized pieces. Prepare the corn by draining canned corn or thawing frozen corn.
- In a large mixing bowl, combine cucumbers, corn, and bell peppers. Toss gently to mix.
- Drizzle lime juice over the vegetables, then season with salt and pepper. Mix well.
- Add chopped cilantro if using, and gently toss again.
- Let the salad rest for about 10–15 minutes before serving to allow the flavors to blend.
- Serve chilled as a side dish or light meal. Store leftovers in the refrigerator for up to 2 days.
Notes
This salad pairs beautifully with tacos, grilled meats, or fish. For extra flavor, add diced avocado, a sprinkle of chili powder, or even a touch of cumin. Avoid adding salt too early to prevent the cucumbers from becoming watery.