Description
This vibrant Mexican Cucumber Salad offers a refreshing blend of flavors, perfect for summer barbecues.
Ingredients
Scale
- 2 medium Persian Cucumbers (sliced)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Sweet Corn (fresh or canned)
- 1 medium Bell Pepper (Orange) (diced)
- 1/2 medium Red Onion (diced)
- 1/2 cup Cotija Cheese (crumbled)
- 1/4 cup Cilantro (chopped)
- 1/4 cup Extra Virgin Olive Oil (high-quality)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest
- 2 tablespoons Red Wine Vinegar (to taste)
- 1 tablespoon Honey (adjust sweetness as desired)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Chipotle Powder (to taste)
Instructions
- Chop all salad vegetables into small, uniform pieces and place them in a large mixing bowl.
- Whisk together the extra virgin olive oil, lime juice, lime zest, red wine vinegar, honey, and seasonings in a medium bowl until fully combined.
- Drizzle the prepared dressing over the chopped vegetables and toss gently to combine.
- Refrigerate the salad for at least one hour before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg