Mexican Corny Cucumber Salad

7
Lisa G. Sweet Pantry Gal

By
@2sweetinc

Love this salad for something different to be served as a Mexican side, over your enchiladas, a fresh lunch, or even as even an appetizer served with tortilla chips!

Blue Ribbon Recipe

A refreshing cucumber salad for a summer with a kick. All the ingredients complement each other. Cumin adds a hint of smoky flavor. If you like heat then adjust the pepper flakes to your liking. This is great served as an easy side dish or with some tortilla chips. Either way you serve it, you can't go wrong with this cucumber salad. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
10 Min
Cook:
1 Hr
Method:
No-Cook or Other

Ingredients

  • 1 large
    English cucumber
  • 1 can(s)
    Mexican corn (7 oz)
  • 1 large
    tomato, chopped or small can tomatoes & green chilis
  • 1 small
    red onion, chopped
  • 2
    green onions, chopped
  • 4 Tbsp
    red wine vinegar
  • 1 Tbsp
    fresh squeezed lemon or lime juice
  • 1 Tbsp
    cumin
  • 1 clove
    garlic, minced
  • pinch
    red pepper flakes
  • ·
    salt & pepper
  • 3 Tbsp
    fresh chopped cilantro

How to Make Mexican Corny Cucumber Salad

Step-by-Step

  1. Chop cucumber, tomato, onions, and salt. Add to a strainer for 10 mins to release water.
  2. Add to a bowl with the rest of the ingredients. Salt and pepper to taste. Refrigerate for at least one hour.

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About Mexican Corny Cucumber Salad




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