Mexican Cucumber Salad

4.4
(181)

This Mexican cucumber salad is a combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings. You can, of course, use fresh tomatoes, corn, and cilantro if you prefer.

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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 1 (16 ounce) can stewed tomatoes, drained and sliced

  • 1 (8.75 ounce) can whole kernel corn, drained

  • 1 medium cucumber, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 tablespoons red wine vinegar

  • 1 tablespoon crushed red pepper flakes or to taste

  • ½ teaspoon garlic, minced

  • ½ teaspoon cumin

  • ¼ teaspoon dried cilantro

  • ¼ teaspoon salt

  • teaspoon ground black pepper

Directions

  1. Place tomatoes, corn, cucumber, green bell pepper, red bell pepper, and red wine vinegar in a large bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover and chill for at least 30 minutes before serving.

222 home cooks made it!

Nutrition Facts (per serving)

75 Calories
1g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 75
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 387mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 3g 5%
Vitamin C 50mg 55%
Calcium 41mg 3%
Iron 2mg 10%
Potassium 377mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.