Lunche for 5

Mexican Cucumber Salad

Name: Mexican Cucumber Salad
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb persian or english cucumbers; 2 ripe roma tomatoes or other ripe tomatoes; 1/4 large red onion; 1 tsp kosher salt; 1 red bell pepper; 4 1/2 scallions; 1/4 cup thinly sliced mint; 1/4 cup fresh-squeezed lime juice; 1 tbsp olive oil; 1 tsp dried mexican oregano or regular dried mediterranean oregano; 1 /4 teaspoon arbol chile powder or ancho chile powder for a milder flavor

Cucumbers, tomatoes, peppers, onion, and scallions mix with lime, herbs, oil, and chile for a fresh salad.

$1.34per serving $

30 minstart to table

5servings

Mexican Vegetarian Vegan Dairy-free Gluten-free Budget Lunches Side dishes No-cook Summer

Ingredients

1 1/2 lb persian or english cucumbers
2 ripe roma tomatoes or other ripe tomatoes
1/4 large red onion
1 tsp kosher salt
1 red bell pepper
4 1/2 scallions
1/4 cup thinly sliced mint
1/4 cup fresh-squeezed lime juice
1 tbsp olive oil
1 tsp dried mexican oregano or regular dried mediterranean oregano
1 /4 teaspoon arbol chile powder or ancho chile powder for a milder flavor

Steps

Slice the cucumbers, tomatoes, red onion, bell pepper, and scallions.
Whisk the lime juice, olive oil, oregano, chile powder, and salt in a large bowl.
Add the vegetables and mint, then toss until coated.
Chill the salad for 20 minutes before serving.