This Mexican cucumber salad is a combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings. You can, of course, use fresh tomatoes, corn, and cilantro if you prefer.
Prep Time::10 mins
Cook Time::10 mins
Additional Time::30 mins
Total Time::50 mins
Servings::6
Ingredients
1 (16 ounce) can stewed tomatoes, drained and sliced
1 (8.75 ounce) can whole kernel corn, drained
1 medium cucumber, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes or to taste
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Place tomatoes, corn, cucumber, green bell pepper, red bell pepper, and red wine vinegar in a large bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover and chill for at least 30 minutes before serving.