Cooking for Wellness

Mexican Cucumber Salad

Apr. 18, 2017

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.

mexican cucumber saladYields:

6 cups


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)


  1. In a large bowl, toss together the cucumber, bell pepper, tomatoes and corn.
  2. In a small bowl, whisk together the red wine vinegar, lime juice, olive oil, red pepper flakes, garlic, cumin, salt and black pepper.
  3. Pour dressing over the prepared vegetables. Mix gently. Sprinkle with cilantro (or parsley).
  4. Cover, and chill at least 30 minutes before serving.