Mexican Cucumber Salad
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.
Ingredient
- 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
Direction
- 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.
