Mexican cucumber salad

    20 min

    Cool summer vegetables and fragrant spices make for a colourful salad!

    174 people made this

    Serves: 6 

    • 1 medium cucumber, chopped
    • 1 (198g) tin sweetcorn, drained
    • 2 large tomatoes, chopped
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 2 tablespoons red wine vinegar
    • 1 tablespoon dried crushed chillies
    • 1 clove garlic, minced
    • 1/2 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • handful fresh chopped coriander

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a large bowl, toss together the cucumber, sweetcorn, tomatoes, green pepper, red pepper and red wine vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.

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    Reviews in English (140)


    I had a spare cucumber in the fridge and found this recipe, so I thought I would try. I only changed one thing. I used one whole tomato in place of the canned. I ate some as soon as I was done making, but tried it later after letting it sit in the fridge, and it was much better. Will make again.  -  03 Nov 2005  (Review from Allrecipes US | Canada)


    This was marvelous. I used one huge English cucumber, diced tomatoes with green pepper, celery and onions, diced red onion, no bell peppers, 2 ears fresh corn, cut from the cob, fresh cilantro, and lots more garlic. Next time I'm invited to a BBQ or something I am taking this!  -  03 Jul 2005  (Review from Allrecipes US | Canada)


    This was nice and refreshing. I used Rotel tomatoes and cut down on the pepper flakes but it was still pretty spicy. I liked it that way but it was too spicy for my husband. Next time I will use regular stewed tomatoes. I also added a tablespoon or so of sugar to give a hint of sweetness and take away some of the tartness of the vinegar.  -  14 Jul 2003  (Review from Allrecipes US | Canada)