Ingredients
- 24 ounces Persian cucumbers
- 1 pint cherry tomatoes
- 1 cup sweet corn
- 1 orange bell pepper
- 1/3 cup red onions
- 1/4 cup Cotija cheese
- 2 tablespoons cilantro
- 2 tablespoons mint
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- Zest of one lime
- 1 tablespoon red apple vinegar
- 1–2 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon EACH dried oregano, chipotle pepper, pepper, salt
Instructions
- In a large bowl, combine sliced cucumbers, halved cherry tomatoes, corn, diced orange bell pepper, diced red onions, crumbled Cotija cheese, cilantro, and mint.
- In a medium bowl, whisk together olive oil, lime juice and zest, apple cider vinegar, honey, garlic powder, oregano, chipotle pepper powder, salt, and pepper until smooth.
- Drizzle the dressing over the salad mixture and toss gently to combine.
- Cover and refrigerate for at least one hour to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: Use fresh ingredients for the best flavor and crunch. Chill the salad for optimal taste; it can be prepared several hours in advance. Feel free to customize with other veggies like radishes or avocado as desired.