Mexican Cucumber Salad

Serves: 3

Lilian Bahringer

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

49

Sourness

42

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1 medium

Cucumber (chopped)

1

Whole Kernel Corn (8.75 ounce can, drained)

450 g

Stewed Tomatoes (can, drained and sliced)

1

Green Bell Pepper (chopped)

1

Red Bell Pepper (chopped)

2 tbsps

Red Wine Vinegar

1 tbsp

Crushed Red Pepper Flakes

1 tsp

Garlic (minced)

1 tsp

Cumin

1 tsp

Cilantro (dried)

1 tsp

Salt

1 tsp

Ground Black Pepper

Directions:

1

In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar

2

Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper

3

Cover, and chill at least 30 minutes before serving