Mexican Cucumber Salad
This Mexican Cucumber Salad is a fresh, no-cook side dish made with crisp cucumbers, sweet corn, colorful bell peppers, fresh cilantro, and a zesty lime-chili dressing. Light, refreshing, and full of bold flavor.
Equipment
- cutting board
- chef’s knife
- large salad bowl
- small mixing bowl
- Whisk
Ingredients
- 2 cups cucumber, diced or sliced
- 1 cup corn (fresh, canned, or thawed frozen)
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/2 tsp chili powder
- salt, to taste
- black pepper, to taste
- jalapeño, finely minced (optional)
Instructions
- Dice the cucumbers, bell peppers, red onion, and cilantro into even-sized pieces.
- Add cucumbers, corn, bell peppers, red onion, and cilantro to a large salad bowl.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and black pepper.
- Pour the dressing over the salad and toss until evenly coated. Chill for 15–30 minutes for best flavor.
- Serve cold or at room temperature. Garnish with extra cilantro or lime wedges if desired.
Notes
Use English or Persian cucumbers for the best crunch and minimal moisture. Chill before serving to enhance flavor. Add avocado just before serving to keep it fresh and green.