This Mexican Cucumber Salad is a crunchy, colorful burst of freshness that takes just minutes to throw together but brings BIG flavor. Juicy cucumbers, sweet corn, zesty red onion, bright bell peppers, and fragrant cilantro get tossed in a tangy lime dressing that’s light, lively, and just the right amount of spicy.
Whether you’re grilling up tacos, meal-prepping for the week, or just craving something fresh and bright, this salad gets it right every time. It’s hydrating, healthy, and loaded with that irresistible Mexican-inspired zest.
What is Mexican Cucumber Salad?
Mexican Cucumber Salad is a chopped veggie salad that blends cucumbers, corn, red onion, bell pepper, cilantro, and lime juice often with a pinch of chili for heat. It’s a simple, refreshing side dish that goes with everything from tacos to grilled meats, or even tortilla chips for a crunchy dip alternative.
Think of it as a cousin to pico de gallo, but bulked up with crisp cucumbers and corn for added texture and sweetness!
Why You’ll Love This Salad
- Super crunchy and refreshing
- No cooking required
- Naturally gluten-free and vegan
- Great for cookouts, BBQs, or meal prep
- Endlessly customizable with pantry staples
What Does It Taste Like?
This salad delivers a satisfying balance of tangy, sweet, spicy, and fresh. The cucumbers and corn are naturally sweet and juicy, while the red onion and bell pepper bring a mild sharpness and crunch. Cilantro adds an herbal brightness, and the lime-chili dressing ties it all together with zingy flair.
Ingredients
- 2 cups cucumber, sliced or diced
- 1 cup canned or fresh corn (drained if canned)
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- Salt and pepper to taste
- Optional: 1 small jalapeño, finely minced (for heat)
Tools You’ll Need
- Cutting board and knife
- Salad bowl
- Citrus juicer (optional)
- Spoon for tossing
Ingredient Additions & Substitutions
- Add black beans for protein and heartiness.
- Toss in avocado for creamy contrast.
- Substitute cilantro with parsley if you’re not a fan.
- Use Tajín seasoning instead of chili powder for a tangier kick.
How to Make Mexican Cucumber Salad
- Chop and Prep: Dice the cucumber, bell peppers, red onion, and cilantro.
- Combine Ingredients: In a large bowl, mix together the cucumbers, corn, peppers, onion, and cilantro.
- Make the Dressing: In a small bowl, whisk lime juice, olive oil, chili powder, salt, and pepper.
- Toss & Chill: Pour the dressing over the salad and toss to coat evenly. Chill for 15–30 minutes for best flavor.
- Serve: Enjoy cold or room temperature. Garnish with extra cilantro or lime wedges if desired.
What to Serve with Mexican Cucumber Salad
- Tacos (especially grilled chicken or fish tacos)
- Enchiladas or quesadillas
- Grilled steak, pork chops, or shrimp
- Burrito bowls
- Chips — yes, it doubles as a fresh dip!
Tips for Success
- Use seedless cucumbers (like English or Persian) for best crunch and less water.
- Adjust chili powder and lime to your taste — want more heat? Add cayenne or hot sauce!
- If meal prepping, add avocado just before serving so it doesn’t brown.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days. The flavors get better as it sits, but the cucumbers may release water — just give it a quick toss before serving!
Frequently Asked Questions
Can I make it ahead of time?
Yes! Make it a few hours ahead and let it chill in the fridge. Add avocado or delicate ingredients just before serving.
Is this salad spicy?
Not by default, but you can spice it up with jalapeño, cayenne, or your favorite hot sauce.
Can I use frozen corn?
Absolutely — just thaw and drain it before using.
Is this low-carb or keto?
It’s fairly low in carbs, but if you’re strict keto, you might want to skip the corn.
Conclusion
This Mexican Cucumber Salad is proof that fresh ingredients, simple prep, and a splash of lime can go a long way. It’s bright, bold, and ready to be the unsung hero of your next meal. Whether you’re spicing up your weeknight dinner or bringing a side to the cookout, this one always delivers.
Nutritional Info (per serving, approx.)
- Calories: 120
- Carbs: 11g
- Fat: 7g
- Fiber: 2g
- Protein: 2g
- Sugar: 4g
Mexican Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
Description
Mexican Cucumber Salad is a colorful, crunchy, and refreshing side dish made with cucumbers, corn, bell peppers, red onion, and cilantro tossed in a zesty lime-chili dressing. Perfect for tacos, BBQs, or a light lunch!
Ingredients
– 2 cups cucumber, sliced or diced
– 1 cup corn (canned, fresh, or thawed from frozen)
– ½ red bell pepper, diced
– ½ orange bell pepper, diced
– ¼ cup red onion, finely chopped
– ¼ cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– ½ teaspoon chili powder
– Salt and pepper, to taste
– Optional: 1 small jalapeño, finely chopped
Instructions
1. Chop all vegetables and add them to a large mixing bowl.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Pour dressing over the veggies and toss until evenly coated.
4. Chill for 15–30 minutes to let the flavors meld.
5. Serve cold and enjoy with your favorite Mexican meals!
1. Chop all vegetables and add them to a large mixing bowl.
2. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
3. Pour dressing over the veggies and toss until evenly coated.
4. Chill for 15–30 minutes to let the flavors meld.
5. Serve cold and enjoy with your favorite Mexican meals!
Notes
– Use seedless cucumbers for best texture.
– Add avocado or black beans for a heartier version.
– Great as a dip with tortilla chips!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
Keywords: mexican cucumber salad, cucumber corn salad, summer salad, lime chili cucumber salad, healthy side dish, fresh mexican salad
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