Fiesta Cucumber-Corn Salad

Total Time
25mins
Prep 25 mins
Cook 0 mins

Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.

Ingredients Nutrition

Directions

  1. Toss together all ingredients in a glass bowl.
  2. Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
Most Helpful

This was a wonderful refreshing salad we enjoyed for dinner tonight. The only change I made was to use fresh lemon juice instead of vinegar and I used 3 fresh tomatoes(large) instead of stewed ones. I didn't use any garlic in this. This recipe is a keeper!! Thanks again!

Charishma_Ramchandani February 23, 2004

I made this recipe as is and it is 5 stars and more. I then added some jicama that I had and more salt. Next time I will look for a kitchen sink to throw in because this salad will be delicious with just about anything. Those that are reading reviews before pulling out a bowl to fill up, don't hesitate as this salad rocks. Except, don't make this if you are not into "color".

coyotemoon June 18, 2016

I will refrain from a star rating, because I changed the recipe. I really like the idea here, but I tried to make it without cilantro, because we don't care for it. And the result was a bland dish. I will try again with more varied seasonings. Serve with quinoa w/taco seasoning on the side to add protein.

J-Lynn June 25, 2014