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Easy Cucumber Salad (Mexican Cucumber Salad)

This Cucumber Salad is a healthy, refreshing, easy side that will be the hit at every potluck, picnic, and barbecue. Instead of just cucumbers, this Cucumber Salad recipe is a Mexican inspired medley of veggies spiked with cilantro and Cotija cheese, tossed in a light honey chipotle dressing. It can be thrown together in 20 minutes, is make-ahead friendly, and is fiesta, crunchy texture heaven!

Prep Time
25 mins
Total Time
25 mins
Servings: 6 -8 servings
Course: Side Dish , Salad
Cuisine: Mexican

Ingredients

CUCUMBER SALAD
  • 24 ounces Persian cucumbers (about 10)
  • 1 pint cherry tomatoes, halved
  • 1 cup sweet corn (canned or from fresh cobs)
  • 1 orange bell pepper, diced
  • 1/3 cup diced red onions
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced mint
Honey Lime Chipotle Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • Zest of one lime
  • 1 tablespoon red wine vinegar
  • 1-2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/4 tsp EACH dried oregano, chipotle pepper, pepper, salt

Instructions

    Cup of Yum
  1. Salad: Add the salad ingredients to a large bowl; set aside.
  2. Dressing: Add the dressing ingredients to a medium bowl (start with 1 TB honey) and whisk vigorously to combine. Adjust to taste with additional honey for sweeter or red wine vinegar for tangier.
  3. Combine: Drizzle the dressing over the cucumber salad and toss to combine. Wait to add dressing if not serving within a few hours; instead, chill separately.
  4. Chill: Cover and refrigerate 1-3 hours before serving.
  5. Adjust to taste: Before serving, taste and season with salt, pepper, chipotle pepper if desired (we like more salt and chipotle). For tangier, add additional lime juice, for less tangy/sweeter, add additional honey.

Notes

  • Meal Prep:  Chop the salad ingredients and refrigerate in separate airtight containers or bags for up to 48 hours. Whisk the dressing ingredients together, cover and refrigerate for up to four days. An hour or so before serving, toss the salad with the dressing and refrigerate until ready to serve. Enjoy!
  • Storage:  Cucumber Salad is best served within a few hours after it is prepared, but will keep for up to 3 days. Keep in mind, the vegetables will soften and release additional moisture over time.