Easy Cucumber Salad (Mexican Cucumber Salad)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing salad of cucumbers, tomatoes, corn, and peppers tossed with cilantro, cotija cheese, and a honey-chipotle dressing. Colorful, crunchy, and perfect for potlucks and barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 24 ounces Persian cucumbers ((about 10))
- 1 pint cherry tomatoes, (halved)
- 1 cup sweet corn ((canned or from fresh cobs))
- 1 orange bell pepper, (diced )
- 1/3 cup diced red onions
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons minced cilantro
- 2 tablespoons minced mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- zest of one lime
- 1 tablespoon red wine vinegar
- 1-2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/4 tsp EACH dried oregano, chipotle pepper, pepper, salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 243mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 312mg
- Calcium
- 63mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 243MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.