This refreshing salad will cool you down on a hot day. Perfect for a summer picnic or bbq.
Cucumber, Pineapple and Serrano Chile Salad
Ingredients
4 medium cucumbers
1 to 2 hot peppers (try serrano or jalapeno)
1 small red onion, chopped
2 cups diced pineapple (fresh or canned and drained)
½ cup chopped mint
3 to 4 Tablespoons lime juice (2 limes)
2 Tablespoons vegetable oil (try olive)
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh produce under running water before preparing.
- Peel cucumbers or leave unpeeled. Cut into quarters and scoop out any large seeds from the center. Cut cucumber into bite-sized pieces and place in a large bowl.
- Remove the stem, seeds and ribs from the hot pepper. Mince the pepper and add to the bowl.
- Add remaining ingredients and stir to combine.
- Refrigerate leftovers within 2 hours.
Notes
- Try bell pepper or poblano pepper if you want less spicy heat.
Recipe adapted from A Taste of Latin Heritage from Oldways, www.OldwaysPT.org
You might also like...
Prepare:
5 minutes
Cook:
1 hour
Makes:
1 dried banana
Roasted Onions
Roasted Onions
Tender roasted onions with a mild caramelized sweet flavor and a slight crisp.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 Cups
Fruited Tabouli
Fruited Tabouli
A tasty mix of grains, sweet grapes, and pops of mint and lemon. Perfect for a summer BBQ!
Prepare:
30 minutes
Cook:
5 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 wedges
Baked Tomatoes with Cheese
Baked Tomatoes with Cheese
A great summer recipe for your garden tomatoes! Easy-to-make appetizer or snack!
Prepare:
5 minutes
Cook:
10 minutes
Makes:
8 slices
Mexican Adobo Sauce
Mexican Adobo Sauce
Mexican adobo sauce is an all-purpose marinade made of dried hot peppers, spices and vinegar. This sauce gives big flavor to a wide variety of dishes. Thanks to the OSU Latin Heritage Work Group for this tasty recipe.
Prepare:
15 minutes
Cook:
25 minutes
Makes:
2 ½ cups