Mexican Cucumber Salad

Mexican Cucumber Salad

106 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m

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

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Adjust Servings

Original recipe yields 6 servings



  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 (106)

Rate This Recipe


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.



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!



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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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Greek Cucumber Salad


next recipe:

Couscous and Cucumber Salad