Mexican Cucumber Salad
19
Jul
Jul
Bright flavor and a bit of heat give this salad a leg up on other cucumber salads!
2 Medium Cucumbers - peeled, seeded, and chopped
1 pt Grape or Cherry Tomatoes, chopped
½ cup Chopped Green Bell Pepper
2 cups Corn Kernels, fresh or canned, drained
1 Jalapeno Pepper, seeded and minced
1 Small Onion, chopped
1 Clove Garlic, crushed
2 tbsp Lime Juice
1 tsp Fresh Parsley, checked and minced*
2 tsp Fresh Cilantro, checked and minced*
½ tsp Dried Dill Weed
½ tsp Salt
13 oz Package Tortilla Chips
*use 2 cubes frozen if you prefer
1
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, corn, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 Hour. Serve with tortilla chips.
Ingredients
2 Medium Cucumbers - peeled, seeded, and chopped
1 pt Grape or Cherry Tomatoes, chopped
½ cup Chopped Green Bell Pepper
2 cups Corn Kernels, fresh or canned, drained
1 Jalapeno Pepper, seeded and minced
1 Small Onion, chopped
1 Clove Garlic, crushed
2 tbsp Lime Juice
1 tsp Fresh Parsley, checked and minced*
2 tsp Fresh Cilantro, checked and minced*
½ tsp Dried Dill Weed
½ tsp Salt
13 oz Package Tortilla Chips
*use 2 cubes frozen if you prefer
This is Helen, and this salad was amazing! So cool and refreshing. Thanks
Thanks Helen! We enjoyed it as well.
Is it ok to make this a day before?
Fresh is better as the vegetables will get soft and soggy if the salad is prepared in advance. We suggest prepping and cutting up the day before but add the dressing just before serving.