Mexican Cucumber Salad with Tuna
Recipe type: Lunch, Side Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
  • 1 Each Red Bell Pepper & Green Bell Pepper (Chopped)
  • 2 English Cucumbers, Cut into ¼" Chunks**
  • 1 Quart of Grape Tomatoes, Halved
  • 2 Cups of Frozen Sweet Corn, Thawed
  • 3 Tablespoons of Red Wine Vinegar
  • 1 Teaspoon each of Cumin, Crushed Red Pepper
  • 1 Minced Garlic Clove
  • Salt/Pepper to Taste
  • 3 Cans of Solid White Tuna Packed in Water, Drained Well
  • ¼ Cup of Fresh Cilantro Leaves
  1. Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
  2. Pour red wine vinegar on top and mix again. Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
  3. This recipe is 0SP on the Blue and Purple Plans and is 2SP per serving on the Green Plan.  Enjoy! It makes about 5 Cups.
Recipe by Dee Dee Does at