Mexican Cucumber Salad
This cool and crunchy salad makes a perfect side dish and is low in calories and provides dietary fiber, vitamin C and lycopene. You can adjust the amount to crushed red pepper flakes to your preferred level of “heat”. You can make up to 1 day ahead and refrigerate so the flavors can develop.
2 cups seedless cucumber, cut into ¼” wedges
1 orange bell pepper, 1/4” dice (about 1 cup)
1 ½ cups grape tomatoes, halved or quartered, if large
1 ½ cups frozen corn kernels, thawed
2 Tbsp red wine vinegar
1 Tbsp lime juice
1 Tbsp olive oil
¼ tsp crushed red pepper flakes, if desired
1/2 tsp garlic, minced
½ tsp cumin
¼ tsp salt
1/8 tsp ground black pepper
¼ cup chopped fresh cilantro (or parsley)
- In a large bowl, toss together the cucumber, bell pepper, tomatoes and corn.
- In a small bowl, whisk together the red wine vinegar, lime juice, olive oil, red pepper flakes, garlic, cumin, salt and black pepper.
- Pour dressing over the prepared vegetables. Mix gently. Sprinkle with cilantro (or parsley).
- Cover, and chill at least 30 minutes before serving.
Molly Miles |