Mexican Cucumber Salad


A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Original recipe makes 6 servings


1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper

  • PREP

    10 mins

  • COOK

    10 mins


    50 mins


  1. In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.


Calories: 75 kcal
Carbohydrates: 17 g
Cholesterol: 0 mg
Fat: 1 g
Fiber: 2.9 g
Protein: 2.6 g
Sodium: 387 mg