Community Pick
Fiesta Cucumber-Corn Salad
"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."
photo by Halcyon Eve
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 cucumber, seeded and chopped (not peeled)
- 1 (8 3/4 ounce) can whole kernel corn, drained
- 1 (16 ounce) can stewed tomatoes, drained and chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup red bell pepper, chopped
- 4 teaspoons white wine vinegar
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1⁄2 teaspoon cumin
- 1⁄4 - 1⁄2 cup chopped fresh cilantro
- salt and pepper
directions
- Toss together all ingredients in a glass bowl.
- Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).
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Reviews
-
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! -
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". -
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. -
Loved it. Modified like others suggested, with red wine vinegar, lemon juice and I let it sit in the frig for an hour. I snuck in one finely chopped jalapeno and added Tajin Chili/lime seasoning. Will make often, for sure.
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Easy to make, tasty, fresh, crunchy, a great side dish for something creamy. Definitely recommend you make it and let it sit for at least 30 minutes to let all the flavors combine. I did and it made a difference.
see 19 more reviews
Tweaks
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Great recipe, I changed it a little because I had an extra little while. I used my bbq grill and cooked fresh corn on the cob and the bell peppers until they were slightly blackened. I then rapidly cooled them on ice and cut the corn off the cob and cut the peppers up.<br/><br/>I used four cobs of corn (roasted on bbq), two cucumbers, two fresh tomatoes (seeded and cut), 1 bunch cilantro (diced), 1 and a half teaspoons crushed cumin, one green and two red bell peppers (roasted on the BBQ and diced) two Tablespoons vinegar, one and a half tablespoons of crushed fresh garlic (next time I will try to roast a few cloves instead of buying a jar of crushed garlic) and one teaspoon red pepper flakes (you may want to cut that to 3/4).<br/><br/>serve with some meat BBQed, something sweet like corn bread and butter with a watermelon as desert. We had four adults, three teen agers and three kids. It was a huge hit and there were leftovers that everyone wanted to save. -
Mmmm! Delicious! This salad is so fresh and summery tasting--I'll definitely make it again! I think in future I'll use lime juice instead of the vinegar, as I think that will enhance the fresh flavor. I also used 2 medium fresh tomatoes instead of the stewed and replaced the green bell pepper with yellow.
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois
