This past weekend Jocelyn and I had the chance to be together  at a beautiful wedding and spend time with lots of family we don’t get to see often.  Summer offers so many opportunities for family reunions, summer celebrations,  and backyard cookouts – you just gotta love it!

This Mexican Cucumber Salad is perfect for such gatherings – it goes great with burgers, chicken, or whatever you’ve got on the grill.   The veggies are fresh and crisp with a light dressing to compliment them and the colors are so beautiful you just can’t help but dig in!  It will stay fresh in your frig for a couple of days – so make enough for left overs.

Mexican Cucumber Salad

Ingredients

2 medium cucumbers, sliced and quartered
1 cup corn kernels (off the cob or frozen and thawed)
1 pint cherry tomatoes, halved
2 sweet bell peppers, any color, chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped

Dressing
2 tablespoons red wine vinegar
1/2 tablespoon crush red pepper flakes
1 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
fresh ground black pepper to taste

 Directions

In a large bowl, toss together the cucumbers, corn, tomatoes, bell peppers, onion, and cilantro.

Whisk together the vinegar, cumin red pepper flakes, garlic, salt, and pepper.

Cover and chill at least 30 minutes before serving.