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Zesty Mexican Cucumber Salad

A refreshing and colorful dish that combines crisp cucumbers, sweet corn, and bell peppers, perfect for hot days.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced cucumbers (peeled if desired) Use fresh, crunchy cucumbers for best texture.
  • 1 cup sweet corn (canned or frozen) Drained if using canned corn or thawed if using frozen corn.
  • 1 cup bell peppers (any color, diced)
  • 2 tbsp lime juice (freshly squeezed) Can substitute with lemon juice.
  • 1/4 cup cilantro (chopped, optional)
  • Salt (to taste)
  • Black pepper (to taste)

Method
 

Preparation
  1. Wash and dice the cucumbers and bell peppers into even-sized pieces.
  2. Prepare the corn by draining canned corn or thawing frozen corn.
  3. In a large mixing bowl, combine cucumbers, corn, and bell peppers. Toss gently to mix.
  4. Drizzle lime juice over the vegetables, then season with salt and pepper. Mix well.
  5. Add chopped cilantro if using, and gently toss again.
  6. Let the salad rest for about 10–15 minutes before serving to allow the flavors to blend.
Serving Suggestions
  1. Serve chilled as a side dish or light meal. It can also be used as a topping for tacos.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release some water, so give it a gentle stir before serving again. For extra flavor, let the salad sit for longer before serving.