Go Back
A delicious plate of Best Mexican Cucumber Salad

Best Mexican Cucumber Salad

A refreshing and vibrant Mexican-inspired cucumber salad, bursting with fresh vegetables, zesty lime, and a hint of spice. Perfect for a summer side dish or light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 3 hours
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 24 ounces persian cucumbers around 10 cucumbers, for a crisp texture
  • 1 pint halved cherry tomatoes halved for easy eating and to release juices
  • 1 cup sweet corn use fresh if in season, otherwise canned is fine
  • 1 item diced orange bell pepper adds a pop of color and sweetness
  • 1/3 cup chopped red onion finely chop to distribute flavor evenly
  • 1/4 cup crumbled cotija cheese for a salty, authentic Mexican flavor
  • 2 tablespoons finely chopped cilantro fresh herbs brighten the salad
  • 2 tablespoons finely chopped mint adds a refreshing, aromatic touch
  • 3 tablespoons extra virgin olive oil use a good quality oil for best flavor
  • 2 tablespoons fresh lime juice freshly squeezed for the best zest
  • 1 lime Zest from a lime adds an intense citrus aroma
  • 1 tablespoon red wine vinegar provides a tangy counterpoint
  • 1-2 tablespoons honey adjust to your preferred level of sweetness
  • 1/2 teaspoon garlic powder for a subtle garlic flavor
  • 1/4 teaspoon dried oregano classic Mexican herb for warmth
  • 1/4 teaspoon chipotle pepper adds a smoky, mild heat to the dressing
  • 1/4 teaspoon black pepper freshly ground for best flavor
  • 1/4 teaspoon salt to enhance all flavors and balance sweetness

Equipment

  • Large mixing bowl
  • Whisk

Method
 

  1. Wash and prepare all vegetables: slice the cucumbers, halve the cherry tomatoes, drain the corn (if canned), dice the orange bell pepper, and chop the red onion.
  2. In a large mixing bowl, combine the prepared cucumbers, cherry tomatoes, corn, bell pepper, and red onion.
  3. In a separate small bowl, whisk together the extra virgin olive oil, fresh lime juice, lime zest, red wine vinegar, honey, garlic powder, dried oregano, chipotle pepper, black pepper, and salt until well combined.
  4. Pour the dressing over the vegetables in the large bowl. Add the finely chopped cilantro and mint. Toss gently to ensure all ingredients are evenly coated.
  5. Cover the bowl and refrigerate for at least 30 minutes, or up to 3 hours, to allow the flavors to meld and the salad to chill. Stir once more before serving.

Notes

This salad is best made ahead of time to allow the flavors to meld. It's a fantastic side for grilled meats, tacos, or as a light lunch. Feel free to adjust the honey and chipotle pepper to your taste, adding more for sweetness or heat.