Mexican Cucumber Salad (Print)

Crisp vegetables with chipotle-lime dressing and Cotija cheese create a refreshing side perfect for summer gatherings.

# Ingredients:

→ Vegetables

01 - 3 Persian cucumbers, thinly sliced
02 - 1 orange bell pepper, diced
03 - 1/2 red onion, finely chopped
04 - 1/2 cup corn kernels (fresh, frozen, or canned)

→ Herbs and Seasonings

05 - 1/4 cup fresh mint leaves, chopped
06 - 1/2 teaspoon chipotle chili powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Dressing

09 - 1 tablespoon fresh lime juice
10 - 1 tablespoon red wine vinegar
11 - 1 tablespoon honey

→ Garnish

12 - 1/4 cup crumbled Cotija cheese (or feta cheese)

# Directions:

01 - In a large mixing bowl, combine the thinly sliced cucumbers, diced orange bell pepper, chopped red onion, and corn kernels.
02 - In a separate small bowl, whisk together the lime juice, red wine vinegar, honey, chipotle chili powder, salt, and black pepper until well combined.
03 - Pour the dressing over the vegetable mixture and toss gently to coat all ingredients evenly.
04 - Fold in the chopped fresh mint leaves.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
06 - Just before serving, sprinkle the crumbled Cotija cheese over the top and give a final gentle toss.

# Notes:

01 - For best flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.