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Mexican Cucumber Salad

Mexican Cucumber Salad

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m
ECUADORITA

ECUADORITA

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

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Ingredients {{adjustedServings}} servings

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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

  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

BPEREZBMW
59

BPEREZBMW

11/3/2005

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 making, but tried it later after letting it sit in the fridge, and it was much better. Will make again.

LindaT
43

LindaT

7/3/2005

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, and lots more garlic. Next time I'm invited to a BBQ or something I am taking this!

Ches
43

Ches

10/7/2003

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 use regular stewed tomatoes. I also added a tablespoon or so of sugar to give a hint of sweetness and take away some of the tartness of the vinegar.

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