Fresh, crisp, and bursting with bold flavor, this Mexican Cucumber Salad is the ultimate quick side dish for warm days and busy schedules. Juicy cucumbers, sweet corn, colorful bell peppers, and fresh herbs come together in a zesty lime dressing that’s light yet incredibly satisfying. Whether you’re serving tacos, grilling meats, or planning a healthy lunch, this vibrant salad delivers refreshing Mexican-inspired flavor in every bite.

Advertisements

Ingredients

2 cups cucumber, diced or sliced
1 cup corn (fresh, canned, or thawed frozen)
½ red bell pepper, diced
½ orange bell pepper, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
½ teaspoon chili powder
Salt and black pepper, to taste
Optional: 1 small jalapeño, finely minced

Instructions for Mexican Cucumber Salad

Prepare the Vegetables
Dice the cucumbers, bell peppers, red onion, and cilantro into even-sized pieces.
Combine the Salad Base
Add cucumbers, corn, bell peppers, red onion, and cilantro to a large salad bowl.
Make the Dressing
In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Toss and Chill
Pour the dressing over the salad and toss until evenly coated. Chill for 15–30 minutes for best flavor.
Serve and Enjoy
Serve cold or at room temperature. Garnish with extra cilantro or lime wedges if desired.

Advertisements

Pro Tips

Use English or Persian cucumbers for extra crunch and less moisture
Chill before serving to enhance the lime and chili flavors
Adjust spice levels with cayenne, hot sauce, or extra jalapeño
Add avocado just before serving to keep it fresh and green

Why This Recipe Works

No cooking required — perfect for hot days
Naturally gluten-free, vegan, and dairy-free
Light, hydrating, and nutrient-rich
Quick to prepare with simple pantry ingredients
Pairs well with countless Mexican dishes

Substitutions & Variations

Add black beans for extra protein and fiber
Swap chili powder with Tajín seasoning for tangy heat
Replace cilantro with parsley if preferred
Add diced mango or pineapple for a sweet twist

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 6 hours in advance
Storage: Store in an airtight container in the refrigerator for up to 3 days
Reheating: Not recommended — best served chilled
Tip: Stir before serving as cucumbers may release liquid

Advertisements

Serving Ideas for Mexican Cucumber Salad

Grilled chicken, steak, or shrimp
Fish tacos or chicken tacos
Enchiladas, quesadillas, or burrito bowls
As a fresh dip with tortilla chips
Light lunch paired with grilled protein

Nutrition (Per Serving Estimate)

Calories: 120
Carbohydrates: 11g
Fat: 7g
Fiber: 2g
Protein: 2g
Sugar: 4g

Frequently Asked Questions

Can I make this salad ahead of time?

Yes. It tastes even better after chilling for a few hours. Add avocado right before serving.

Advertisements

Is Mexican Cucumber Salad spicy?

It’s mild by default. You can easily increase the heat with jalapeño or chili flakes.

Can I use frozen corn?

Absolutely. Just thaw and drain it well before adding.

Is this salad low-carb?

It’s relatively low-carb. For very low-carb diets, reduce or omit the corn.

This Mexican Cucumber Salad proves that simple ingredients can create bold, unforgettable flavor. Crisp, colorful, and incredibly refreshing, it’s a versatile dish that fits everything from casual lunches to festive cookouts. Once you try it, it’s bound to become a staple in your recipe rotation.