Mexican Cucumber Salad

Serves 8



1 English cucumber, quartered lengthwise, then cut crosswise into ¼ inch-thick pieces (2½ cups)

1 green bell pepper, diced (1 cup)

1 red bell pepper, diced (1 cup)

1½ cups grape tomatoes, halved or quartered if large (10 ounces)

1½ cups fresh or thawed frozen corn kernels

4 tablespoons Nakano® seasoned rice wine vinegar (red wine vinegar)

¼ cup chopped fresh cilantro

4 teaspoons Olde Westport Border Bandito's Salsa Spice Blend®

¼ teaspoon black pepper



In a medium bowl, combine cucumber, bell peppers, tomatoes, corn, and vinegar. Stir in cilantro, Olde Westport Border Bandito's Salsa Spice Blend®, and black pepper, stir. Cover and thoroughly chill in refrigerator before serving. Stir before serving.