Mexican Cucumber Salad

Mexican Cucumber Salad

111
ECUADORITA 3

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

Ingredients

50 m {{adjustedServings}} servings 75 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

111
  1. 154 Ratings

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I had a spare cucumber in the fridge and found this recipe, so I thought I would try. I only changed one thing. I used one whole tomato in place of the canned. I ate some as soon as I was done m...

This was marvelous. I used one huge English cucumber, diced tomatoes with green pepper, celery and onions, diced red onion, no bell peppers, 2 ears fresh corn, cut from the cob, fresh cilantro,...

This was nice and refreshing. I used Rotel tomatoes and cut down on the pepper flakes but it was still pretty spicy. I liked it that way but it was too spicy for my husband. Next time I will ...