Fresh Mexican Cucumber Salad with Cotija Cheese and Chipotle
Crisp cucumbers, bell peppers, and corn tossed in a zesty lime-chipotle dressing, topped with crumbled Cotija cheese for a refreshing Mexican-inspired dish.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Plastic wrap
- Refrigerator
Ingredients
- 3 Persian cucumbers, thinly sliced
- 1 orange bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1/4 cup crumbled Cotija cheese (or feta cheese)
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